Lemon Pork Schnitzel with Braised Sweet & Sour Cabbage Recipe - Clean Eating Magazine

Lemon Pork Schnitzel with Braised Sweet & Sour Cabbage

Juicy pork tenderloin is pounded thin and coated with panko for a crispy-on-the-outside, tender-on-the-inside dish. Serve with lemon wedges for added lemony goodness.
Author:
Publish date:
Lemon Pork Schnitzel with Braised Sweet & Sour Cabbage image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 tbsp olive oil, divided
  • 2 1-oz slices all-natural turkey bacon, no added nitrates or nitrites, cut into 1/2-inch strips
  • 1 tsp caraway seeds
  • 4 cups shredded red cabbage
  • 1 red apple (such as Gala), chopped into 1/2-inch chunks
  • 1/2 cup apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
  • 2 tbsp pure maple syrup
  • 2 tbsp white whole-wheat flour
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 1 large egg plus 1 large egg white
  • Zest of 1 lemon
  • 1.2 cup whole-wheat panko bread crumbs
  • 1 lb pork tenderloin, cut into 4 2-inch pieces then pounded to 1/4-inch thickness

Preparation

  1. In a large skillet on medium-high, heat 2 tsp oil. Add bacon and caraway seeds and cook, stirring frequently, until golden, about 3 minutes. Add cabbage and apple and cook, stirring frequently, until cabbage just begins to soften. Add vinegar and maple syrup, stirring to combine. Cover and reduce heat to medium-low. Cook until cabbage is very tender, about 30 minutes.
  2. Meanwhile, in a shallow dish, combine flour, salt and pepper. In a separate shallow dish, whisk egg and egg white together. In a third dish, combine lemon zest and panko.
  3. Working with 1 piece at a time, dip pork into flour, turning to coat both sides, and shaking off excess. Dip into egg, turning to coat both sides, and allow excess to drip off. Lastly, dip into panko, turning to coat both sides and set on a large plate. Discard any remaining flour, egg and panko.
  4. In a second large skillet on medium high, heat remaining 4 tsp oil. Working in batches if necessary, add pork and cook for 10 to 14 minutes, turning once, until golden brown and cooked through. Divide cabbage and pork among serving plates.

Nutrition Information

  • Serving Size: 1 piece pork adn 3/4 cup cabbage
  • Calories: 327
  • Carbohydrate Content: 26 g
  • Cholesterol Content: 107 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 28 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 313 mg
  • Sugar Content: 14.5 g
  • Polyunsaturated Fat Content: 2 g