Flavorful Pork Scaloppine with Lemon Caper Sauce

1 lb. pork tenderloin, trimmed and sliced into 12 (3/4”) thick pieces
1 ¼ c. panko bread crumbs
1/3 c. grated parmesan cheese
Salt, black pepper
Olive oil, optional
1 egg
1 T. water
1 T. butter
1 T. flour
1 c. chicken broth
¼ c. capers, drained
1 T. lemon zest
Juice of 1 large lemon
1 T. chopped fresh sage

1. Preheat broiler to high with rack 6” from heat and place broiler pan inside.
2. Pound the pork into ¼” thickness.
3. Combine panko and parmesan in shallow dish.
4. Whisk together egg and water in separate dish.
5. Season cutlets and dip into egg wash, then panko mixture.
6. Transfer to broiler pan. Coat each cutlet with PAM on both sides or drizzle both sides with olive oil, optional.
7. Broil 3 minutes, flip and do 3 more minutes. Remove from oven.
8. SAUCE: Melt butter in saucepan over medium heat. Whisk in flour and cook 1-2 minutes, whisking constantly. Whisk in broth, then add capers, zest, lemon juice and sage. Cook until smooth and slightly thickened, 8-10 minutes. Taste for seasoning.
9. Serve warm sauce over the warm cutlets.