K’S Pork Scallopini with Lemon Caper Sauce

By calypan

Ingredients

• Sauce:
• 1-1/4 1-1/4 to 1-1/2 to 1-1/2 lb Pork Tenderloin
• Italian Bread Crumbs
• Grated Parmesan Cheese
• 2 2 2 eggs, beaten and mixed with small amount of water
• 2 2 T. 2 -3 T. Olive oil
• 2-3 2-3 2-3 T. Butter, unsalted
• 1-1/2 1-1/2 1-1/2 T. Butter, unsalted
• 1 1 1 T. all-purpose flour
• 1 1 1 cup low sodium chicken broth
• 1/4 1/4 1/4 cup capers (or more if desired)
• 2 2 2 lemons, juiced

Preparation

Step 1

Mix equal amounts of bread crumbs and Parmesan cheese together in separate bowl.

Cut pork tenderloin in 8 pieces. Put pieces between wax paper and pound with mallet until thin, about 1/4” thick. Dredge pieces in egg wash, then in bread crumb/Parmesan mixture. Set aside on plate. Refrigerate until ready.

Melt butter in saucepan, then add flour and mix until smooth. Add broth, capers and lemon juice, stir and cook on low heat until slightly thickened.

Meanwhile, heat olive oil and butter in large skillet over medium heat. When sizzling add pork pieces and brown quickly (2-3 min ea side). Lower temperature to low and add caper sauce all over.

DELICIOUS!!!