| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
2send, Lowfat, Meats |
2 |
servings |
INGREDIENTS
| 7 |
oz |
Pork tenderloin; sliced into 1/4-inch cutlets |
| 3 |
|
Whole wheat bread slices; darkly toasted cooled and crushed |
| 4 |
ts |
Butter Buds® |
| 1/8 |
ts |
Garlic salt; with parsley |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Liquid egg substitute |
|
|
Non-stick cooking spray |
| 1 |
|
Onions; halved and sliced into crescents |
| 8 |
oz |
Sliced mushrooms |
|
|
Salt and black pepper |
| 1/8 |
ts |
Dried thyme |
| 1/4 |
c |
White wine |
| 1 |
tb |
Flour; for thickening |
INSTRUCTIONS
COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry
non-stick skillet over medium heat. Add paprika to color the crumbs if
necessary.
1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per
serving. Pound the cutlets slighly into 4-inch pieces (or 3
x5-inches). Set aside.
2. In a food processor, combine crushed toast, butter buds, salt and
pepper. Process until crumbs are finely ground. Pour crumbs into a
shallow dish.
3. Pour the liquid egg substitute into another small dish.
4. Preheat oven to 425F degrees. Spray a nonstick cookie sheet. Dip
cutlet into the egg; then into the crumb mixture. Place on the
prepared cookie sheet. (It is not necessary to use up all the bread
crumbs; however the remainder may be used to garnish the sauce.)
5. Bake 12 to 15 minutes, turning once. While the cutlets bake, make
sauce.
6. Heat a large nonstick skillet or saute to high; place onions in
pan. Cook, stirring often, until lightly brown. Add the mushrooms,
salt and pepper and thyme to the pan and cook, stirring often, for 2
to 3 minutes more. Add the wine: bring to a boil. When the alcohol
burns, reduce heat to lowest setting, cover and let simmer until the
pork is ready. Remove the pan's cover; add flour to the liquid until
it thickens as desired.
7. Serve cutlets at once, with the sauce.
ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon
wedge.
EACH SERVING (3+1/2 ounces): 389 cals, 19% from fat, (8g total fat),
41g carbs, (7g fiber), 34g protein; 889mg sodium. Estimated by
Mastercook.
(ELF, MC, FS) Kitpath@earthlink.net 2/99
NOTES : This dish didn't taste like the schnitzel we remember from the
Schnell Imbiss {Fast (Lunch) Food}in Germany but it was a very good
breaded cutlet. Toasting the bread did the trick: both for color and
flavor.
Recipe by: Pat Hanneman, Riverside, CA 1999
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
09, 1999, converted by MM_Buster v2.0l.
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