Breaded Pork Cutlet With Mushroom And Onions (low Fat)
| 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 | t | Butter Buds® |
| 1/8 | t | Garlic salt, with parsley |
| 1/8 | t | 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 | t | Dried thyme |
| 1/4 | c | White wine |
| 1 | T | 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. 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. In a food processor, combine crushed toast,
butter buds, salt and pepper. Process until crumbs are finely ground.
Pour crumbs into a shallow dish. Pour the liquid egg substitute into
another small dish. 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.) Bake 12 to 15 minutes, turning once. While the cutlets bake,
make sauce. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 793
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 206.3mg
Sodium: 415.5mg
Potassium: 1727mg
Carbohydrates: 108.2g
Fiber: 9.2g
Sugar: 15.5g
Protein: 54.8g