Honey Lemon Schnitzel
Serve with: Zucchini Rice Pilaf
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 268 |
| pro | 25 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 21 g |
| fibre | trace |
| chol | 79 mg |
| sodium | 414 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 11% |
| vit A | 6% |
| vit C | 5% |
| folate | 5% |
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1 lb (500 g) pork leg schnitzel or thin cutlets
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) butter
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) lemon juice
Preparation:
Trim any fat from pork. In shallow dish, mix together flour, salt and pepper. Dredge pork in mixture; shake off excess. In batches in large skillet, heat butter over medium heat; cook pork, turning once, for 3 to 4 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to plate.
Add honey and lemon juice to pan; cook, stirring constantly, for 3 minutes or until slightly reduced. Add pork to pan and turn to coat. Serve with pan juices.
Additional Information
-
Substitution: Turkey cutlets or turkey scaloppine can be used instead of pork. Or you can substitute boneless skinless chicken breasts; cook for 3 to 4 minutes per side before adding honey and lemon.
Zucchini Rice Pilaf
In heavy saucepan, heat 2 tsp (10 mL) vegetable oil over medium-high heat; cook 1 onion, chopped, stirring occasionally, for about 3 minutes or until softened. Add 1 cup (250 mL) long grain rice; cook, stirring, for 1 minute.
Add 2 cups (500 mL) vegetable stock or water; bring to boil. Reduce heat to low; cover and simmer for 20 minutes. With fork, stir in 2 cups (500 mL) grated zucchini; cook, covered, for 5 minutes or until zucchini and rice are tender and liquid is absorbed.
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