For the pork, pound:
1 lb pork tenderloin, trimmed, sliced into 12 pieces
1 1/2 cups panko bread crumbs
1/2 cup parmesan cheese
1 egg white
1 tbs water
For the sauce, melt:
1 tbs unsalted butter
1 tbs all purpose flour
1 cup low-sodium chicken broth
2 tbs capers
1 tbs each lemon zest and fresh lemon juice
1 tbs chopped fresh sage
Preheat broiler to high with rack 6 inches from the element and broiler pan inside.
Pound the pork into 1/4 inch cutlets by placing between sheets of waxed paper. Combine the panko and cheese 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 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 and cook 1-2 minutes. Whisk in broth, then add capers, zest, lemon juice, and sage and cook sauce until smooth and thickened, about 6-10 minutes.
This dish was a big hit with both DSO and me. I prefer to make my own pork cutlets since using the tenderloin always results in tender, quick-cooking cutlets. The lemon caper sauce was really delicious (we even spooned some over the spaghetti squash I served with the pork). Since pork tenderloins generally come 2 to a package, I made another pound of cutlets and froze them for another night. When I shopped yesterday and saw them as a buy one, get one, I stocked up, so you can be sure we'll be enjoying this meal regularly. At 272 calories per serving, it's a great weeknight meal.