When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it’s also richer in flavor and easier to cook (you’ve got a bigger margin of error when it comes to timing because pork isn’t as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don’t want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
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|Serving Size: 1 serving (414g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 49 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 3.3mg||1 %|
|Sodium 1696.7mg||59 %|
|Potassium 412.6mg||11 %|
|Total Carbohydrate 93.8g||28 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 86.6g|
|Protein 14.7g||21 %|
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Calories per serving: 465
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