It’s always a good feeling when you find a ‘light’ recipe and make it – only to find out that not only is it better for you, but it tastes pretty friggin’ amazing. We found it in a recent issue of Cooking Light, as I was rattling off recipe ideas for the coming week. This dish sounded so delicious – and granted, we hadn’t had German/Polish food in a while – that we decided to make it that very night (Saturday) rather than during the week.
Pork Schnitzel – adapted from Cooking Light
- 1/4 cup lowfat sour cream
- 1/2 tbsp dried dill
- salt & pepper, to taste
- 1/4 cup milk
- 1 egg, beaten
- 3/4 cup dried breadcrumbs
- 1 tbsp dried parsley
- garlic powder
- 4 boneless pork chops, trimmed
- 2 tbsp olive oil
- Prepare the sauce: In a small bowl, combine sour cream, dill, and some salt & pepper. Set aside.
- Prepare the breading: In a shallow dish, combine milk and egg; whisk to combine. In another shallow dish, combine breadcrumbs, parsley, garlic powder, and some more salt & pepper
- Prepare the pork: Using a meat tenderizer, pound each chop until it is about 1/8″ thickness.
- Heat a large nonstick skillet over medium high heat and add 1 tbsp of the oil (1 tbsp for two chops).
- Dip each pork chop into the milk mixture, then dredge into breadcrumbs. Place into hot pan and cook on each side until done (flipping only once if possible). Repeat procedure with the remaining pork chops.
- Serve nice & hot, with sauce on the side.
I served the schnitzel, as you can see, with some peas and roasted potatoes. I also added some red cabbage to my plate after the photo was taken (nothing like some sour red cabbage to go with your schnitzel, mmm).
Making this dish was relatively easy, and not very time-consuming at all; perfect for a future weeknight when we don’t have something to do. It tasted, though, like I had spent quite a bit of time on it. Always a plus when you love to cook 🙂 As I write this post, I’m finding that I would not mind making this dish again sometime soon, perhaps with some vegetables that will arrive with this summer’s CSA in a few weeks! Yum!