Pork Schnitzel

30 minutes Prep: 15 minutes Cook: 15 minutes

115 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	each	pork loin chops	boneless, 1/2 inch thick, trimmed
1/2	teaspoon	salt
1/3	cup	flour, all-purpose
1/4	cup	bread crumbs	dried
1	each	egg
1/4	cup	milk
3	tablespoons	vegetable oil

Directions

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.

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Nutrition Facts

Serving Size 36g

Amount per Serving

Calories 115 61% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 244mg	10%
Total Carbohydrate 9.0g	3%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 3.0g	5%

Vitamin A	1%		Vitamin C	0%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean