We took a classic recipe and trimmed it for less fat and fewer calories but kept the taste.
1. Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
2. In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.
3. In a large nonstick skillet, heat olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 | ||
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Calories: 276 | ||
Calories from Fat: 82 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 60.1mg | 18 % | |
Sodium 500.7mg | 17 % | |
Potassium 532.2mg | 14 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 13.6g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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