Showing You How To Give Up Sodium Without Giving Up Your Life
Schnitzel
This is properly called wienerschnitzel if you use veal chops and schweineschnitzel if you use pork, which I do. Some people serve this with a fried egg placed on top of the schnitzel.
4 Pork Loin Chops,Boneless
2 T Olive Oil
3/4 c fine bread crumbs,Low Sodium
2 eggs
1/4 t Pepper
2 lemons
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving.
Yield: 4 Servings
Sodium Category: LowSodium
Diabetic Exchanges
1 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
3 Very Lean Meat
4 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 4 Amount Per Serving |
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| Calories | 402 |
| Calories from Fat | 212 |
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| % Daily Values * | |
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Total Fat 24 gr Saturated Fat 7 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 12 gr Cholesterol 189 mg Sodium 89 mg Potassium 481 mg Carbohydrates 29 gr Dietary Fiber 3.1gr Protein 29 gr |
35% 34% 63% 4% 7% 7% 12% |
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Vitamin A Vitamin C Calcium Iron |
4% 70% 12% 15% |
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* Percent Daily Values are based on a 2000 calorie diet |
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