| Total sodium per serving: 103mg |
Total calories per serving: 482 |
Servings: 3 |
Ingredients
- 278g (9.8 oz) lean, roasted, unseasoned, sliced pork tenderloin
- 1 large egg
- 1/2 cup homemade no sodium breadcrumbs
- 1/2 tsp Mrs. Dash Lemon Pepper
- 1/4 tsp Cavendar’s No Sodium Greek Seasoning
- Cooking spray and 2 tbsp unsalted butter
- 250g Gnocchi (used Aurora brand 125g has 10mg sodium)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp garlic, minced
- Parsley for garnish (optional)
- Lemon wedges for garnish (optional)
Directions
1. Cook gnocchi in boiling unsalted water according to package directions. Drain and set aside in a warm place.
2. Break the egg into a shallow, wide bowl and beat lightly.
3. Place the breadcrumbs into another shallow, wide bowl and season with Mrs. Dash Lemon Pepper and the Greek Seasoning.
4. Lightly spray a large skillet with cooking spray and place on stove on medium high heat. Add a bit of unsalted butter to get the crumb crust brown and crunchy.
5. Dip the pork slices individually into the egg and then into the bread crumbs and then place in the hot skillet. Do not crowd the pan, adding more butter as needed for each flip or batch that you are doing.
6. When browned on both sides remove to a plate that has been lined with paper towels to absorb excess butter and moisture.
7. In another skillet add in 2 tbsp unsalted butter, the garlic and lemon juice and heat until all is fragrant. Add the gnocchi back into the pan and heat through until the gnocchi is nicely coated.
8. Divide the pork schnitzel and gnocchi with sauce on 3 plates. Garnish with parsley and lemon wedges, if desired.
Serve with a vegetable like carrots, green beans, broccoli or asparagus.
