matisse reid makes pork schnitzel for her siblings
This recipe was cooked by a 12 year old who cooks for kids, and who writes for Cooking Light Magazine. Her article is called "Kid in the Kitchen - Family Friendly. This month she cooked this recipe for her siblings 14 and 8 year old brothers. They didn't like the dill so she replaced it with mint and lemon wedges to squeeze on the meat. Look up her blog at Matisse's Kitchen. This recipe is by Christine Burns Rudalevige. Photo by Brian Woodcock.
prep time
15 Min
cook time
10 Min
method
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yield
4 serving(s)
Ingredients
- 1/4 cup fat free sour cream
- 1 tablespoon chopped dill or mint
- 2 tablespoons low fat buttermilk
- 1 teaspoon kosher salt,divided
- 1/4 teaspoon black pepper, optional
- 1/4 cup fat free milk
- 1 large egg, lightly beaten
- 3/4 cup dry bread crumbs
- 2 tablespoons chopped fresh flat leaf parsley
- 1/2 teaspoon garlic powder
- 4 - 4 oz. ea. boneless center-cut loin pork chops, trimmed and pounded to 1/8 inch thickness
- 2 tablespoons olive oil
How To Make matisse reid makes pork schnitzel for her siblings
-
Step 1Combine sour cream,sill or mint, buttermilk,1/8 teaspoon salt, and 1/4 teas. pepper in a bowl; set aside.
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Step 2Combine milk and egg in a dish; stir with a whisk. Combine bread crumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.
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Step 3Heat a large nonstick skillet over medium high heat. Add 1 Tablespoon oil to pan; swirl to coat pan. Place 2 chops in pan. Cook 3 minutes on each side or until done. Repeat with remaining chops and olive oil. Serve with sour cream sauce.
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