This yummy German recipe is quick to make and very satisfying! Traditional schnitzel is made with veal, but pork or chicken are also great substitutes and are easier on the budget!
Serves 8 ( 7 points +)
- 1/3 c. low-fat buttermilk
- 1 egg, lightly beaten
- 3/4 . dry breadcrumbs
- garlic powder, salt and pepper to taste
- 8 ( 4 oz) boneless center loin pork chops, pounded to 1/8 inch thickness
- 2 T. olive oil
- lemon wedges
Combine buttermilk and egg in a shallow dish. In another dish, combine breadcrumbs, garlic powder, salt and pepper.
Heat a large nonstick skillet coated with cooking spray. Add 1 T. olive oil. Working in batches, dip four pork chops in buttermilk mixture, then dredge in breadcrumb mixture. Place in skillet and cook 3 minutes on each side or until done. Repeat procedure with remaining 1 T. olive oil and remaining chops. Serve with lemon wedges.