Pork Schnitzel With Noodles And Browned Cabbage - cooking recipe

Ingredients

NOODLES
4 ounces medium egg noodles
1/4 cup reduced-fat sour cream
4 teaspoons canola oil, divided
chopped fresh parsley leaves
CABBAGE
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
crushed red pepper flakes, to taste
caraway seed (optional)
1/3 cup reduced-sodium fat-free chicken broth
PORK
1 (1 lb) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
cooking spray
lemon wedge (optional)

Preparation

NOODLES:
Cook noodles according to package directions, omitting salt and fat.
Drain.
Combine noodles and sour cream in a large bowl, tossing well to coat.
Just before serving add chopped fresh parsley leaves.
CABBAGE:
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally.
Add caraway seeds, if using (they are strong so use sparingly).
Add broth; cook 6 minutes or until cabbage is lightly browned.
Stir cabbage mixture into noodle mixture.
Wipe pan clean with a paper towel.
PORK:
Cut pork crosswise into 12 (1-inch-thick) pieces.
Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
Place flour in a shallow dish.
Place egg whites in a shallow dish.
Place breadcrumbs in a shallow dish.
Dredge 1 pork cutlet in flour.
Dip in egg whites; dredge in breadcrumbs.
Repeat with remaining pork, flour, egg whites, and breadcrumbs.
Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
Cook 3 minutes on each side or until pork is lightly browned and done.
Remove pork from pan.
Repeat procedure twice with remaining 2 teaspoons oil and pork.
Serve with cabbage/noodle mixture, & lemon wedges.