From Rachael Ray

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Name: Schnitzel and Veggies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 1 cup Bread crumbs; 1/2 cup Parmesan cheese grated; salt; Freshly ground pepper; 2 large Eggs; 1 pound pork tenderloin cut into 8 even pieces and pounded; 1/2 cup Extra virgin olive oil; 2 Zucchini halved lengthwise and sliced crosswise 1/4 inch thick; 2 cloves garlic smashed and peeled; 1 large tomato cut into 1/2-inch pieces; 1 lemon cut into wedges

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INGREDIENTS

1 cup Bread crumbs
1/2 cup Parmesan cheese ; grated
salt
Freshly ground pepper
2 large Eggs
1 pound pork tenderloin ; cut into 8 even pieces and pounded
1/2 cup Extra virgin olive oil
2 Zucchini ; halved lengthwise and sliced crosswise 1/4 inch thick
2 cloves garlic ; smashed and peeled
1 large tomato ; cut into 1/2-inch pieces
1 lemon ; cut into wedges

Servings

INSTRUCTIONS

2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add 4 pork cutlets and cook until golden-brown, ~2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with the 2 more tablespoons olive oil and the remaining cutlets.

3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden; ~2 minutes. Add the tomato and cook until warmed through; ~1 minute. Season with salt and pepper

4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.

NOTES

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Schnitzel and Veggies

1 cup Bread crumbs
1/2 cup Parmesan cheese grated
 salt
 Freshly ground pepper
2 large Eggs
1 pound pork tenderloin cut into 8 even pieces and pounded
1/2 cup Extra virgin olive oil
2 Zucchini halved lengthwise and sliced crosswise 1/4 inch thick
2 cloves garlic smashed and peeled
1 large tomato cut into 1/2-inch pieces
1 lemon cut into wedges

1. Preheat the oven to 250-degrees.  In a wide shallow bowl, combine the bread crumbs, parmesan, and 2 pinches each salt and pepper; set aside.In another shallow bowl, beat the eggs.  Turn each piece of pork in the crumbs to coat well, then coat with eggs, and again with the crumbs; transfer to a plate.
2.  In a large skillet, heat 1/4 cup olive oil over medium heat.  Add 4 pork cutlets and cook until golden-brown, ~2 minutes on each side.  Transfer to a baking sheet and keep warm in the oven.  Repeat with the 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden; ~2 minutes.  Add the tomato and cook until warmed through; ~1 minute.  Season with salt and pepper
4.  Serve 2 pork cutlets per person with the zucchini and lemon wedges.

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Nutrition

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Serving Size: 1 Serving (659g)
Recipe Makes: 4 Servings

Calories: 1442
Calories from Fat: 529 (37%)

Amt Per Serving		% DV

	Total Fat 58.8g	78 %
	Saturated Fat 14.1g	70 %
	Monounsaturated Fat 29.5g
	Polyunsanturated Fat 10.3g
Cholesterol 614.6mg		189 %
Sodium 4132mg		142 %
Potassium 1520mg		40 %
Total Carbohydrate 153.8g		45 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 140.6g
Protein 75.4g		108 %
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: 1442

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