Matisse Reid makes Pork Schnitzel for her siblings

Pat Duran


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.

★★★★★ 1 vote
15 Min
10 Min


1/4 c
fat free sour cream
1 Tbsp
chopped dill or mint
2 Tbsp
low fat buttermilk
1 tsp
kosher salt,divided
1/4 tsp
black pepper, optional
1/4 c
fat free milk
1 large
egg, lightly beaten
3/4 c
dry bread crumbs
2 Tbsp
chopped fresh flat leaf parsley
1/2 tsp
garlic powder
4 oz. ea. boneless center-cut loin pork chops, trimmed and pounded to 1/8 inch thickness
2 Tbsp
olive oil


1Combine sour cream,sill or mint, buttermilk,1/8 teaspoon salt, and 1/4 teas. pepper in a bowl; set aside.
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.
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.

About this Recipe

Course/Dish: Pork
Other Tags: Quick & Easy, Healthy