Jagerschnitzel - lower sodium/cholesterol
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 321.2
- Total Fat: 11.5 g
- Cholesterol: 32.7 mg
- Sodium: 491.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.9 g
- Protein: 28.9 g
View full nutritional breakdown of Jagerschnitzel - lower sodium/cholesterol calories by ingredient
Introduction
Lower in sodium and cholesterol.I was born in Germany and developed a great love for the food. It was heartbreaking when I found out my husband needed to go on a lower sodium diet for his heart. While this dish is approx 500mg of sodium it is still good to use as a treat once in a while. And I still get to have some of the foods I grew up with. Lower in sodium and cholesterol.
I was born in Germany and developed a great love for the food. It was heartbreaking when I found out my husband needed to go on a lower sodium diet for his heart. While this dish is approx 500mg of sodium it is still good to use as a treat once in a while. And I still get to have some of the foods I grew up with.
Number of Servings: 4
Ingredients
-
4 slices Whole wheat bread, dried and made into crumbs
1 tbsp whole wheat flour
pepper to taste
16 oz pork tenderloin, fresh and rinsed to remove extra salt
1 large egg white sliced
1 medium onion minced
2 cups sliced fresh mushrooms
1 1/2 cups water
1 tbsp Epicure Beef Bouillon (or a low sodium alternative)
1/2 cup sour cream
Cooking Spray
Directions
Pound Pork flat with a rolling pin.
Mix bread crumbs and flour together. Season with pepper. In a seperate bowl beat the egg white, if needed add a bit of water. Heat skillet over a medium heat.
Dip the pork into the egg and then coat with the bread crumb mixture.
Spary the skillet with a cooking spray, fry pork until cooked.
Remove the pork and keep warm. In the same skillet, use a bit more cooking spray if needed, add onions and mushrooms, lightly brown. Dissolve bouillon in water and add to the mushrooms/onions. Simmer for 10 mins. Mix the cornstarch with the sour cream, stir into skillet. Cook on a low heat until the mixture thickens into a nice sauce. Spoon over pork and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CELTICAWITCH.
Mix bread crumbs and flour together. Season with pepper. In a seperate bowl beat the egg white, if needed add a bit of water. Heat skillet over a medium heat.
Dip the pork into the egg and then coat with the bread crumb mixture.
Spary the skillet with a cooking spray, fry pork until cooked.
Remove the pork and keep warm. In the same skillet, use a bit more cooking spray if needed, add onions and mushrooms, lightly brown. Dissolve bouillon in water and add to the mushrooms/onions. Simmer for 10 mins. Mix the cornstarch with the sour cream, stir into skillet. Cook on a low heat until the mixture thickens into a nice sauce. Spoon over pork and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CELTICAWITCH.