Pork Milanese with caper and lemon sauce
pork loin cutlet
400 g, buy 600g
1 medium, beaten
110 g, panko variety
reduced fat oil spread
baby capers, rinsed, drained
fresh flat-leaf parsley
- Place flour on a plate. Combine egg white in a shallow bowl with 1 tablespoon water. Place breadcrumbs on a plate. Dip 1 cutlet into flour and then egg white mixture. Coat in breadcrumbs and place on a plate. Repeat with remaining cutlets.
- Heat oil in a non-stick frying pan over medium heat. Cook cutlets for 3–4 minutes each side or until golden and cooked through.
- Meanwhile, melt spread in a small non-stick frying pan over medium heat. Add capers and cook, stirring, for 1 minute or until fragrant. Add juice and cook, stirring, for 1 minute. Remove from heat and stir in parsley. Season sauce with pepper.
- Boil, steam or microwave beans and broccoli until just tender. Drain. Drizzle pork with caper sauce and serve with beans and broccoli.