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COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry non-stick skillet over medium heat.
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Add in paprika to color the crumbs if necessary.
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1.
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Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per serving.
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Lb.
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the cutlets slightly into 4-inch pcs (or possibly 3 x5-inches).
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Set aside.
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2.
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In a food processor, combine crushed toast, butter buds, salt and pepper.
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Process till crumbs are finely grnd.
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Pour crumbs into a shallow dish.
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3.
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Pour the liquid egg substitute into another small dish.
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4.
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Preheat oven to 425F degrees.
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Spray a nonstick cookie sheet.
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Dip cutlet into the egg; then into the crumb mix.
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Place on the prepared cookie sheet.
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(It is not necessary to use up all the bread crumbs; however the remainder may be used to garnish the sauce.)
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5.
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Bake 12 to 15 min, turning once.
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While the cutlets bake, make sauce.
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6.
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Heat a large nonstick skillet or possibly saute/fry to high; place onions in pan.
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Cook, stirring often, till lightly brown.
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Add in the mushrooms, salt and pepper and thyme to the pan and cook, stirring often, for 2 to 3 min more.
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Add in the wine: bring to a boil.
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When the alcohol burns, reduce heat to lowest setting, cover and let simmer till the pork is ready.
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Remove the pan's cover; add in flour to the liquid till it thickens as desired.
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7.
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Serve cutlets at once, with the sauce.
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ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon wedge.
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NOTES : This dish didn't taste like the schnitzel we remember from the Schnell Imbiss (Fast (Lunch) Food)in Germany but it was a very good breaded cutlet.
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Toasting the bread did the trick: both for color and flavor.
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Oven Schnitzel Not really.
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But good in their own rights!
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Both use Butter Buds to replace the oil.
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Another thing to try is grnd flax seed instead of Butter Buds.
