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Receta Breaded Pork Cutlet With Mushroom And Onions (Low Fat)
by Global Cookbook

Breaded Pork Cutlet With Mushroom And Onions (Low Fat)
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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

  1. 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.
  2. 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).
  3. Set aside.
  4. In a food processor, combine crushed toast, butter buds, salt and pepper. Process till crumbs are finely grnd. Pour crumbs into a shallow dish.
  5. Pour the liquid egg substitute into another small dish.
  6. 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.)
  7. Bake 12 to 15 min, turning once. While the cutlets bake, make sauce.
  8. Heat a large nonstick skillet or possibly saute/fry to high; place onions in pan.
  9. 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.
  10. Serve cutlets at once, with the sauce.
  11. ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon wedge.
  12. 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.
  13. 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.