PORK SCALLOPINE w/ lemon-caper sauce

By LindaW1955

Ingredients

• 1 lb pork tenderloin sliced into twelve 3/4" pieces
• 1 1/4 cup panko
• 1/3 cup grated parmesan
• 1 egg white
• 1 TBS water
• 1 TBS butter
• 1 TBS AP flour
• 1 cup chicken broth
• 2 TBS caper
• 1 TBS each lemon zest and lemon juice
• 1 TBS chopped fresh sage

Preparation

Step 1

1. Preheat broiler to high w/ rack 6" from elements w/ broiler pan inside
2. Pound pork pieces into 1/4 thick cutlets. Combine panko and parmesan in a shallow dish. Whisk together egg white and water in a separate dish. Dip cutlets in egg white, then in panko mixture. Transfer cutlets to broiler pan, coat each with nonstick spray on both sides and broil 3", flip and broil 3" more. Remove cutlets from oven
3. Sauce - melt butter in saucepan over medium high heat. Whisk in flour, cook 1-2 minutes, whisking constantly. Whisk in broth, then add capers, zest, lemon juice and sage. Cook sauce until smooth and slightly thickened, 8-10"