Pork Schnitzel

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Pork SchnitzelRecipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Serve with baby carrots and peas.
Serves 4 (serving size: 1 schnitzel and 1 1/2 tablespoons sauce)


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1/4 cup fat-free sour cream
1 tablespoon chopped dill
2 tablespoons low-fat buttermilk
5/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 cup fat-free milk
1 large egg, lightly beaten
3/4 cup dry breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness
2 tablespoons olive oil


Hands-on: 14 Minutes
Total: 24 Minutes

1. Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.

2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.

Created date

March 2013

Nutritional Information

Calories 329
Fat 15.2 g
Satfat 3.6 g
Monofat 7.5 g
Polyfat 1.6 g
Protein 27.4 g
Carbohydrate 19.3 g
Fiber 1 g
Cholesterol 115 mg
Iron 1.1 mg
Sodium 540 mg
Calcium 80 mg