Here's a delicious, heart-healthy take on Wiener schnitzel, just perfect for the holidays.
- Posted on Nov 17, 2011
Pretzels for dinner? Yes, indeed!
We understand that you may tend to think of Wiener schnitzel as dinner and pretzels as a snack, but we think you'll be pleasantly surprised by the merging of the two. The pretzel crust lends this schnitzel a certain bite, a savory quality that serves the pork very well.
|½ cup fat-free milk||Cooking spray|
|½ cup egg substitute||4 teaspoons olive oil, divided|
|1 cup crushed unsalted pretzels
½ teaspoon pepper
|1 1-pound pork tenderloin, fat discarded,
quartered, pounded into 7x4-inch pieces
|¼ teaspoon salt||2 medium lemons, halved|
1. Preheat oven to 250° F.
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2. Pour milk into shallow dish. Pour egg substitute into another shallow dish.
3. Put pretzels on large plate. Stir pepper and salt into pretzels.
4. Lightly spray large skillet with cooking spray. Pour in two teaspoons oil, swirling to coat bottom. Heat over medium-high heat.
5. Dip 1 piece of pork in milk, turning to coat. Shake off excess. Then dip in egg, turning to coat. Let excess drip off.
6. Dip pork in crumbs, turning to coat. Shake off excess.
7. Place pork in skillet. Repeat with second piece of pork
8. Cook for 2 minutes, or till coating is crisp. Turn over. Cook for 2-3 minutes, or till coating is crisp and pork is no longer pink in center.
9. Place in oven to keep warm.
10. Repeat process with remaining 2 pieces of pork. Just before serving, squeeze lemon juice over pork.
Nutritional Information: Calories: 410; Fat: 9g; Cholesterol: 75mg; Sodium: 440mg; Total Carbohydrates: 49g; Dietary Fiber: 2g; Sugars: 4g; Protein: 33g.
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