By Hannah Phillips
Schnitzel (unbreaded)
Paprika Pork Schnitzel, not overly spicy, but packed with flavor, this pork loin gets pan seared and is beyond tasty. From Kevin is cooking
Updated at: Wed, 21 Feb 2024 02:41:51 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
2
Low
Nutrition per serving
Calories225.9 kcal (11%)
Total Fat15 g (21%)
Carbs3.8 g (1%)
Sugars0.1 g (0%)
Protein18.2 g (36%)
Sodium338.5 mg (17%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.
Step 2
In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.
Step 3
Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
