2 boneless pork chops about 1 lb total
1 teaspoon heavy cream
2 tablespoons vegetable oil
1/4 cup flour
3 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
¼ teaspoon garlic powder
1/2 teaspoon poultry seasoning
2 tablespoons butter
1/2 cup unsweetened applesauce
1 teaspoon honey or sugar substitute
1 teaspoon Dijon mustard
2 tablespoons sour cream
1 tablespoon fresh parsley, chopped
Cut the pork chops in half horizontally to make 4 cutlets. Place the pork between sheets of plastic and pound until thin.
In a shallow dish, beat the egg and cream together.
Combine the flour, Parmesan, salt, pepper, garlic powder and poultry seasoning in another shallow dish.
Heat the vegetable oil in a nonstick pan.
Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side. Remove to a paper towel-lined serving plate and keep warm.
For the sauce:
Heat the butter, sweetener, and applesauce in a small saucepan and cook over medium heat for 2 minutes. Remove the pan from the heat and whisk in the sour cream and mustard until combined and creamy. Stir in the parsley. Drizzle some of the sauce over the cutlets and serve the remaining sauce on the side.
Oven Roasted Butternut Squash Spirals
1-12 oz package frozen butternut squash veggie spirals, defrosted
2 tablespoons olive oil
1/4 teaspoon kosher salt
Black pepper, to taste
Early in the day, place the frozen squash noodles in a colander.
Preheat the oven to 450 degrees F. Lightly coat a large baking sheet with olive oil cooking spray and place the baking sheet in the oven while it preheats.
Place the squash spirals on a kitchen towel and squeeze dry. Transfer the squash to the hot prepared baking sheet and drizzle with the olive oil and toss to coat with tongs. Sprinkle with salt and black pepper and toss again. Spread out on the baking sheet.
Roast until crispy about 20 minutes. Toss the spirals after 10 minutes.
Slow Cooked Green Beans
1 lb green beans, ends trimmed and cut in half
2 tablespoon butter
1 garlic clove, grated
1 tablespoon dried Italian herbs
In a large, deep skillet with a cover, melt the butter and add the garlic and Italian herbs. Stir in the green beans. Cover the pan and reduce the heat to medium-low. Let cook slowly, stirring occasionally until the beans are tender, about 15 minutes.
October 31, 2018 at 8:51 am
I simply love it! Yummy 😋
October 31, 2018 at 9:01 am
Pork schnitzel sounds just the ticket on these damp, cold days.
For the Love of Cooking
October 31, 2018 at 10:35 am
Looks delicious! I love schnitzel.
Pingback: Pork Schnitzel For A Fall Dinner — jovina cooks | My Meals are on Wheels
November 10, 2018 at 9:35 am
The schnitzel and beans were great. Nice combination with squash. Thanks, Jovina.
November 10, 2018 at 9:57 am
Thank you so much for making this menu and for letting me know you liked it.