Pork Schnitzel with Noodles and Browned Cabbage

Schnitzel, German for "cutlet," provides the base for a hearty winter meal.

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

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Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 25%
  • Fat: 13g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.8g
  • Protein: 36.8g
  • Carbohydrate: 51.9g
  • Fiber: 4.9g
  • Cholesterol: 105mg
  • Iron: 4.6mg
  • Sodium: 909mg
  • Calcium: 137mg

Ingredients

  • 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)

Preparation

  1. Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles and sour cream in a large bowl, tossing well to coat.
  2. 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.
  3. 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.
  4. 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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