I promise you’re going to love this!
Pork schnitzel (schweineschnitzel) is a popular German dish where pork chops have been pounded out thin, lightly breaded, and then fried to perfection. The breading is quite simple, but creates this wonderfully crunchy outer shell surrounding the meat.
And being of German descent, this particular dish was a staple on our dinner table growing up.
One that I continue to make to this day for my schnitzel-loving daughter.
Speaking of descendants.
For Christmas this past year, I had a difficult time thinking of what I may want, since I’m really not in need of anything. After much thought, I came to the conclusion that it would be a great idea to get my DNA tested. I had an idea of where my family came from, since I did a bit of research on Ancestry.com years ago when I was deployed to Afghanistan. But there were always road blocks: like not finding any information dating further back to when my maternal grandfather’s family arrived in America. So, in my mind, I never really had any solid confirmation.
Until I received my results back and there were surprisingly no “wows”.
No, I don’t have any unknown Native American ancestral origins. Or South American. Or Latin American. Or Asian. Or African. I am, without a doubt, 100% European.
However, there are a few “hmms”. Like, I am aware that my maternal grandfather’s family immigrated from Slovakia, but the data shows I am only a “possible match”, and has me matched with ancestral origins in Poland. I also know that my maternal grandmother’s father was from Austria, and her mother was from Germany, but I came back with no ancestral origins detected from either country. On my father’s side, there is an ancestry book that places his family’s origins in Germany, although, once again, there’s not a match detected for me. But, there is a “possible match” that my paternal grandfather’s family was French. Which explains how we have a French last name (my maiden name).
So, while none of this data was a complete surprise, it was still interesting to know. And to have a more solid confirmation on the region my family is from. I’m hoping to talk all of my family members into testing their DNA so that we can narrow down our ancestral origins even further.
But, let’s get back to the schnitzel!
This stuff is so good, folks. And lightened up for those who are trying to eat a bit “healthier” in the new year.
A lot of people in the states often refer to it as weinerschnitzel, although that is the name given to schnitzel prepared with veal. And is one of Austria’s national dishes. And named after the country’s capital – Vienna (Wein in German). But I prefer pork. So, schweineschnitzel it is!
Or rahmschnitzel, because I totally prepared this with a cream sauce.
Lightened-Up Pork Schnitzel with Parsley Cream Sauce (Rahmschnitzel)
serves 4 * serving size: 2 cutlets and 1/4 sauce * calories: 410 * fat: 24g * carbs: 12g * fiber: .8g * sugar: 1.8g * protein: 41.4g * WW points: 8
for the pork schnitzel
- 1 lb pork loin
- 2 eggs
- 1/2 c. plain bread crumbs
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tsp. of mixed herbs (like Italian seasoning)
- cooking spray
for the cream sauce
- 2 tbsp. neufatchel cream cheese
- 1 tsp. Dijon mustard
- 2 1/4 c. chicken stock
- 2 tsp. cornstarch
- 1 tsp. dried parsley
Preheat oven to 450 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
On a cutting board, slice the pork loin into 8 (2 oz.) slices. Using a meat mallet, pound the pork chops until you have thin pork cutlets.
Mix the breadcrumbs with the salt, black pepper, and mixed herbs. Place into a large shallow bowl (or use a cake pan).
In another large shallow bowl, lightly whisk the two eggs.
With one hand, dip the pork into the whisked eggs, and then coat the pork cutlet in the breadcrumbs. Repeat with the remaining pork cutlets and set aside.
Heat a frying pan over medium heat and spray with cooking spray. Add the pork cutlets, two at a time, and cook until the underneath is golden. Spray the top of the cutlets with more cooking spray, flip, and allow the other side to get golden. Remove pork cutlets and place them on the prepared baking sheet. Repeat with remaining pork cutlets.
Once all the pork cutlets are golden brown, place in the oven for approximately 5 minutes, or until pork is completely cooked through.
While the pork is cooking, make the sauce. In a mixing bowl, whisk the cream cheese, mustard, and chicken stock. Pour into a sauce pan and cook over medium heat. Whisk the cornstarch with a little cold water to create a paste and add this to the sauce. Gently bring the sauce to a boil, continuing to whisk, until the sauce thickens.
When the pork is finished cooking, remove from the oven, and serve with a drizzle of the sauce (although the nutritional values are for 1/4 of the sauce) and your choice of sides – I paired mine with some roasted potatoes and green beans.