Sunday, July 19, 2009

Pork Schnitzel

I'm a little late in posting this. I think we had this to eat on Wednesday. But it was quite tasty and it's a healthy version of a great classic. Since it's just the two of us, I used 2 center cut pork chops instead of the pork tenderloin.

Mmmm! Mouth-watering delicious!

Here's the recipe courtesy of Cooking Light.

4 ounces medium egg noodles

1/4 cup reduced-fat sour cream

4 teaspoons canola oil, divided

6 cups shredded cabbage

1 cup thinly sliced onion

1 teaspoon sugar

1 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1/3 cup fat-free, less-sodium chicken broth

1 (1-pound) pork tenderloin, trimmed

1/4 cup all-purpose flour

3 large egg whites, lightly beaten

3/4 cup dry breadcrumbs

Cooking spray

Lemon wedges (optional)

Chopped fresh parsley (optional)

Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles

and sour cream in a large bowl, tossing well to coat.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar,

1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or until cabbage is wilted,

stirring occasionally. Add broth; cook 6 minutes or until cabbage is lightly browned. Stir

cabbage mixture into noodle mixture. Wipe pan clean with a paper towel.

Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-

duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.

Place flour in a shallow dish. Place egg whites in a shallow dish. Place breadcrumbs in a

shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat

with remaining pork, flour, egg whites, and breadcrumbs.

Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add

4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done.

Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork. Serve

with cabbage mixture, lemon wedges, and parsley, if desired.

Yield: 4 servings (serving size: 3 pork cutlets and 1 cup cabbage mixture)

CALORIES 475 (25% from fat); FAT 13g (sat 3.5g,mono 5.6g,poly 2.8g); IRON 4.6mg;


36.8g; FIBER 4.9g

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