Pork Schnitzel With Noodles And Browned Cabbage Recipes

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PORK SCHNITZEL WITH RED CABBAGE



Pork Schnitzel with Red Cabbage image

Experience the delicious flavor of our Pork Schnitzel with Red Cabbage. Sweet, savory and tangy worlds collide in this Pork Schnitzel with Red Cabbage recipe made with brown sugar and spicy brown mustard.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 egg
2 Tbsp. HEINZ Spicy Brown Mustard, divided
1/2 cup (1/2 of 4.2-oz. pkg.) OVEN FRY Extra Crispy Seasoned Coating for Pork
4 boneless pork loin chops (1 lb.), 1/2 inch thick
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
4 cups shredded red cabbage
1 large shallot, thinly sliced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. brown sugar

Steps:

  • Heat oven to 425°F.
  • Spray baking sheet with cooking spray. Whisk egg and 1 Tbsp. mustard in shallow dish until blended. Empty coating mix onto plate. Dip chops, 1 at a time, into egg mixture, then coating mix, turning to evenly coat both sides of each chop with each ingredient; place on prepared baking sheet. Discard any remaining coating mix from plate.
  • Bake 10 min. or until chops are done (145°F), removing chops from oven when done and covering to keep warm.
  • Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add cabbage and shallots to reserved drippings; cook and stir 4 min. Add chicken broth, vinegar, sugar, bacon and remaining mustard; stir until blended. Cook 6 to 8 min. or until cabbage is crisp-tender, stirring frequently.
  • Serve chops with cabbage mixture.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 12 g, Protein 32 g

PORK SCHNITZEL WITH NOODLES AND BROWNED CABBAGE



Pork Schnitzel With Noodles and Browned Cabbage image

Cooking Light Magazine, Jan/Feb, 07 issue. I have had this saved for a special occasion and the night before the inauguration of the 'Cafe Ponce' we had this meal. It was also to try it out for the newer menu. The meal was scrumptious! Absolutely delicious!

Provided by Manami

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

4 ounces medium egg noodles
1/4 cup reduced-fat sour cream
4 teaspoons canola oil, divided
chopped fresh parsley leaves
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
crushed red pepper flakes, to taste
caraway seed (optional)
1/3 cup reduced-sodium fat-free chicken broth
1 (1 lb) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
cooking spray
lemon wedge (optional)

Steps:

  • NOODLES:.
  • Cook noodles according to package directions, omitting salt and fat.
  • Drain.
  • Combine noodles and sour cream in a large bowl, tossing well to coat.
  • Just before serving add chopped fresh parsley leaves.
  • CABBAGE:.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
  • Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally.
  • Add caraway seeds, if using (they are strong so use sparingly).
  • Add broth; cook 6 minutes or until cabbage is lightly browned.
  • Stir cabbage mixture into noodle mixture.
  • Wipe pan clean with a paper towel.
  • PORK:.
  • Cut pork crosswise into 12 (1-inch-thick) pieces.
  • Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
  • Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
  • Place flour in a shallow dish.
  • Place egg whites in a shallow dish.
  • Place breadcrumbs in a shallow dish.
  • Dredge 1 pork cutlet in flour.
  • Dip in egg whites; dredge in breadcrumbs.
  • Repeat with remaining pork, flour, egg whites, and breadcrumbs.
  • Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
  • Cook 3 minutes on each side or until pork is lightly browned and done.
  • Remove pork from pan.
  • Repeat procedure twice with remaining 2 teaspoons oil and pork.
  • Serve with cabbage/noodle mixture, & lemon wedges.

Nutrition Facts : Calories 421.5, Fat 14.4, SaturatedFat 4, Cholesterol 89, Sodium 854.2, Carbohydrate 39.6, Fiber 4.5, Sugar 8.1, Protein 33.1

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