Pork Scaloppine

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  • 1 pound(s) pork tenderloin, trimmed, sliced into 12 3/4 inch pieces
  • 1 1/4 cup(s) panko bread crumbs
  • 1/3 cup(s) grated parmesan
  • 1 egg white
  • 1 tablespoon(s) water
  • 1 tablespoon(s) unsalted butter
  • 1 tablespoon(s) all-purpose flour
  • 1 cup(s) low-sodium chicken broth
  • 2 tablespoon(s) capers
  • 1 tablespoon(s) lemon zest
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) chopped fresh sage


  1. Preheat the broiler to high with rack 6 inches from the element and broiler pan inside.
  2. For the pork, pound pices into 1/4-inch cutlets. Combine panko and parmesan in a shallow dish. Whisk together egg white and water in a seperate 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 minutes; flip and broil 3 minutes more. Remove cutlets from oven.
  3. For the sauce, melt butter in a 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 minutes.

  4. Nutritional Info: 272 cal; 9g total fat; 92mg chol; 534mg sodium; 14g carb (0g fiber, 0g total sugar); 31g protein; 1mg iron; 133mg calcium
March 2012

This recipe is a personal recipe added by dpygrl01 and has not been tested or endorsed by MyRecipes.

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