Pork Schnitzel With Buttermilk Ranch Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Recipe is from Cooking Light Magazine. Ingredients:
1/4 cup nonfat sour cream |
1 tablespoon dill, chopped |
2 tablespoons low-fat buttermilk |
5/8 teaspoon kosher salt, divided |
3/4 teaspoon fresh ground black pepper, divided |
1/4 cup nonfat milk |
1 large egg, lightly beaten |
3/4 cup dry breadcrumbs |
2 tablespoons fresh flat-leaf parsley, chopped |
1/2 teaspoon garlic powder |
4 center-cut pork chops, trimmed and pounded to 1/8-inch thickness (boneless) |
2 tablespoons olive oil |
Directions:
1. Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.
|
|