Schnitzel, German for "cutlet," provides the base for a hearty winter meal.
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
Lemon wedges (optional)
Chopped fresh parsley (optional)
How to Make It
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.
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This was a hit at dinner last night. The schnitzel was 4 star, but the noodles and cabbage was the hit of the meal. I used spaetzel instead of egg noodles, but otherwise followed the recipe. Husband wolfed down 3 helpings of the noodles. Served with a simple salad. Definitely will make again! YUMZ!
My family is always looking for something different. This was not only different but it was ridiculously good! The pork was so tender that it was barely recognizable as pork but the cabbage and noodles really made the dish. It has skyrocketed to a family favorite.
I think the pork was too much trouble for what it was worth. I'd prefer to serve the noodles/cabbage mixture with just a grilled pork tenderloin instead. The noodles and cabbage mix is definitely worth making though, so we'll keep that part of the recipe for the future.
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