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Ingredientes
- 7 ounce pork tenderloin sliced into 1/4-inch cutlets
- 3 whl wheat bread slices darkly toasted cooled and crushed
- 4 tsp Butter Buds
- 1/8 tsp garlic salt with parsley
- 1/8 tsp pepper
- 1/4 c. liquid egg substitute non-stick cooking spray
- 1 x onions halved and sliced into crescents
- 8 ounce sliced mushrooms salt and black pepper
- 1/8 tsp dry thyme
- 1/4 c. white wine
- 1 Tbsp. flour for thickening
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 335 | |
| Calories from Fat 106 | 32% |
| Total Fat 11.92g | 15% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.02g | |
| Cholesterol 82mg | 27% |
| Sodium 316mg | 13% |
| Potassium 652mg | 19% |
| Total Carbs 22.61g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.3g | 3% |
| Protein 28.05g | 45% |
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