Try this Pork Schnitzel recipe, or contribute your own.
Suggest a better descriptionPound tenderloin slices to 1/8-inch thick. Sprinkle both sides with salt.
Place cup of flour on first plate - season with salt and pepper. Mix eggs with milk in second bowl. On third plate, add both types of breadcrumbs, granulated garlic, and paprika. Dip cutlets into flour, then egg mixture, then breadcrumbs.
Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter.
Deglaze skillet with chicken broth. Add mushrooms and cook until tender, next add cup of sour cream. Once sauce is mixed well, add spinach until wilted. Serve sauce over pork cutlets.
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Serving Size: 1 Serving (1139g) | ||
Recipe Makes: Servings | ||
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Calories: 2043 | ||
Calories from Fat: 611 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.9g | 90 % | |
Saturated Fat 33.9g | 169 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 562.1mg | 173 % | |
Sodium 2295.4mg | 79 % | |
Potassium 2120.9mg | 56 % | |
Total Carbohydrate 309.4g | 91 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 296g | ||
Protein 56.5g | 81 % | |
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: 2043
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