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Photo: Brian Woodcock; Styling: Mary Clayton Carl Photo by: Photo: Brian Woodcock; Styling: Mary Clayton Carl

Pork Schnitzel

Serve with baby carrots and peas.

Cooking Light MAY 2013

  • Yield: Serves 4 (serving size: 1 schnitzel and 1 1/2 tablespoons sauce)
  • Hands-on:14 Minutes
  • Total:24 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 329
  • Fat: 15.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.4g
  • Carbohydrate: 19.3g
  • Fiber: 1g
  • Cholesterol: 115mg
  • Iron: 1.1mg
  • Sodium: 540mg
  • Calcium: 80mg
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Pork Schnitzel recipe

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