Cost per serving $3.57 view details
- 7 ounce pork tenderloin sliced
- Â Â into 1/4-inch cutlets
- 3 whl wheat bread slices darkly toasted
- Â Â cooled and crushed
- 4 tsp Butter Buds
- 1/8 tsp garlic salt with parsley
- 1/8 tsp pepper
- 1/4 c. liquid egg substitute
- Â Â non-stick cooking spray
- 1 x onions halved and sliced
- Â Â into crescents
- 8 ounce sliced mushrooms
- Â Â salt and black pepper
- 1/8 tsp dry thyme
- 1/4 c. white wine
- 1 Tbsp. flour for thickening
- COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry non-stick skillet over medium heat. Add in paprika to color the crumbs if necessary.
- 1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per serving. Lb. the cutlets slightly into 4-inch pcs (or possibly 3 x5-inches).
- Set aside.
- 2. In a food processor, combine crushed toast, butter buds, salt and pepper. Process till crumbs are finely grnd. 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 mix. 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 min, turning once. While the cutlets bake, make sauce.
- 6. Heat a large nonstick skillet or possibly saute/fry to high; place onions in pan.
- Cook, stirring often, till lightly brown. Add in the mushrooms, salt and pepper and thyme to the pan and cook, stirring often, for 2 to 3 min more. Add in the wine: bring to a boil. When the alcohol burns, reduce heat to lowest setting, cover and let simmer till the pork is ready. Remove the pan's cover; add in flour to the liquid till it thickens as desired.
- 7. Serve cutlets at once, with the sauce.
- ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon wedge.
- 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.
- Oven Schnitzel Not really. But good in their own rights! Both use Butter Buds to replace the oil. Another thing to try is grnd flax seed instead of Butter Buds.
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|Amount Per Serving||%DV|
|Serving Size 367g|
|Recipe makes 2 servings|
|Calories from Fat 112||29%|
|Total Fat 12.62g||16%|
|Saturated Fat 6.11g||24%|
|Trans Fat 0.02g|
|Total Carbs 30.35g||8%|
|Dietary Fiber 3.9g||13%|