- Portion size 4 servings
Ingredients
Method
In bowl, whisk together half each of the soup and milk; whisk in cheese. Between plastic wrap, pound pork to scant 1/4 -inch (5 mm) thickness. Sprinkle with pepper.Dip into flour, turning to coat. Dip into soup mixture. Dip into panko mixed with parsley, turning to coat. Bake on parchment paper-lined baking sheet in 425ºF (220ºC) oven until browned, about 25 minutes, turning halfway through.
In Dutch oven, cover and cook rapini with water still clinging to leaves over medium heat until tender, about 5 minutes, stirring occasionally. Stir in remaining soup and milk until heated. Serve with cutlets.
Nutritional facts Per serving: about
- Sodium 552 mg
- Protein 17 g
- Calories 225.0
- Total fat 5 g
- Cholesterol 22 mg
- Total carbohydrate 29 g
%RDI
- Iron 18.0
- Folate 27.0
- Calcium 22.0
- Vitamin A 68.0
- Vitamin C 46.0
