Lunch / Dinner
Pork Scaloppine with Lemon-Caper Sauce
Crispy Parmesan breading and a creamy lemon sauce give these healthful, quick-cooking cutlets a deceivingly decadent feel.
Scaloppine [skah-loh-PEE-nee] is the Italian word for a thin scallop of meat that can be cooked and served in a variety of ways. One common preparation is to coat the meat in a Parmesan-bread crumb mixture and sauté it in butter. These pork cutlets are made in the spirit of that classic, but broiled instead of sautéed, making them just as crispy but much lower in calories. Pound them thin for a quick-cooking weeknight dinner.
The pungent, briny flavor of capers is perfect for the rich, lemony sauce. Their flavor is assertive, so if you haven’t used them before, keep in mind that they made need to be rinsed to wash away any excess salt.
FOR THE PORK, POUND:
FOR THE SAUCE, MELT:
Test Kitchen Tips
Panko [PAHN-koh] are Japanese-style bread crumbs whose coarse, uneven shape lends a light, extra-crispy texture to the pork breading.
Dating back to 600 B.C., capers are the cured, unopened flower buds of a bush native to the Mediterranean. They can be found either pickled in brine or dry-packed in sea salt.
Preheat broiler to high with rack 6 inches from element and broiler pan inside.
For the pork, pound pieces into ¼-inch-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 both sides with nonstick spray, and broil 3 minutes; flip and broil 3 minutes more. Remove cutlets from oven.
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. Season sauce with salt and pepper.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 5g 25%
Cholesterol 92mg 30%
Sodium 534mg 22%
Carbs 14g 4%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.