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7 oz Pork tenderloin; sliced into
-1/4-inch cutlets
3 Whole wheat bread slices;
-darkly toasted cooled and
-crushed
4 ts Butter Buds
1/8 ts Garlic salt; with parsley
1/8 ts Pepper
1/4 c Liquid egg substitute
Non-stick cooking spray
1 Onions; halved and sliced
-into crescents
8 oz Sliced mushrooms
Salt and black pepper
1/8 ts Dried thyme
1/4 c White wine
1 tb Flour; for thickening
COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry
non-stick skillet over medium heat. Add paprika to color the crumbs if
necessary.
1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per
serving. Pound the cutlets slighly into 4-inch pieces (or 3
x5-inches). Set aside.
2. In a food processor, combine crushed toast, butter buds, salt and
pepper. Process until crumbs are finely ground. Pour crumbs into a
shallow dish.
3. Pour the liquid egg substitute into another small dish.
4. Preheat oven to 425F degrees. Spray a nonstick cookie sheet. Dip
cutlet into the egg; then into the crumb mixture. Place on the
prepared cookie sheet. (It is not necessary to use up all the bread
crumbs; however the remainder may be used to garnish the sauce.)
5. Bake 12 to 15 minutes, turning once. While the cutlets bake, make
sauce.
6. Heat a large nonstick skillet or saute to high; place onions in
pan. Cook, stirring often, until lightly brown. Add the mushrooms,
salt and pepper and thyme to the pan and cook, stirring often, for 2
to 3 minutes more. Add the wine: bring to a boil. When the alcohol
burns, reduce heat to lowest setting, cover and let simmer until the
pork is ready. Remove the pan’s cover; add flour to the liquid until
it thickens as desired.
7. Serve cutlets at once, with the sauce.
ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon
wedge.
EACH SERVING (3+1/2 ounces): 389 cals, 19% from fat, (8g total fat),
41g carbs, (7g fiber), 34g protein; 889mg sodium. Estimated by
Yields
2 servings
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