Pork Schnitzel
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Suggest a better descriptionINGREDIENTS
- 3 tb Vegetable oil
- 1/2 ts Salt
- 1 Egg
- 1/4 c Dried bread crumbs
- 1/4 c milk
- 6 Boneless top pork loin
- 1/3 c All-purpose flour
INSTRUCTIONS
Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt. Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat. 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. Serve immediately. Recipe by: Family Circle 2-1-97 Posted to EAT-L Digest 21 Feb 97 by The Taillons
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (129g) | ||
| Recipe Makes: 6 | ||
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| Calories: 239 | ||
| Calories from Fat: 110 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.2g | 16 % | |
| Saturated Fat 2.9g | 15 % | |
| Monounsaturated Fat 6.2g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 102mg | 31 % | |
| Sodium 169.3mg | 6 % | |
| Potassium 409.8mg | 11 % | |
| Total Carbohydrate 7.3g | 2 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 6.9g | ||
| Protein 23.6g | 34 % | |
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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. |
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Calories per serving: 239
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