Zigeunerschnitzel / Gypsy Schnitzel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp Gold Medal Flour, Stone Ground, Whole Wheat1/4 tsp salt1/4 tsp black pepper4 boneless pork chops, trimmed, thin sliced (about 5 oz each, raw)1/2 Tbsp Extra Light Virgin Olive Oil1 c chopped White Onion1 c chopped Green Bell Pepper1-1/2 c sliced Button Mushrooms1 can, drained, Del Monte No Salt Added Diced Tomatoes1 tsp Paprika1 c College Inn Chicken Broth, Light & Fat Free (50% less sodium)
Combine 1 Tbsp flour, salt and pepper in shallow bowl. Coat pork, shake off excess.
Heat pan with Non-Stick EVOO spray, cook pork 2 - 3 minutes each side or until light golden brown and barely pink inside. Remove from pan.
Add 1/2 Tbsp EVOO to pan. Add onion, bell pepper and mushrooms. Cook and stir 5 minutes. Add tomato. Make 'well' (opening) in the middle of the pan (move veggies to outside egdes of pan) add 2 Tbsp flour and Paprika and slowly add chicken broth , stirring constantly, to incorporate into a gravy, about 2 minutes. Stir veggies back in. Add pork back to pan, covering with veggies, turn heat to med-low, cover and cook another 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSHONEYC.
Heat pan with Non-Stick EVOO spray, cook pork 2 - 3 minutes each side or until light golden brown and barely pink inside. Remove from pan.
Add 1/2 Tbsp EVOO to pan. Add onion, bell pepper and mushrooms. Cook and stir 5 minutes. Add tomato. Make 'well' (opening) in the middle of the pan (move veggies to outside egdes of pan) add 2 Tbsp flour and Paprika and slowly add chicken broth , stirring constantly, to incorporate into a gravy, about 2 minutes. Stir veggies back in. Add pork back to pan, covering with veggies, turn heat to med-low, cover and cook another 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSHONEYC.
Nutritional Info Amount Per Serving
- Calories: 379.2
- Total Fat: 19.0 g
- Cholesterol: 88.4 mg
- Sodium: 365.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.1 g
- Protein: 36.3 g
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