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1
NOODLES:
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2
Cook noodles according to package directions, omitting salt and fat.
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3
Drain.
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4
Combine noodles and sour cream in a large bowl, tossing well to coat.
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5
Just before serving add chopped fresh parsley leaves.
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6
CABBAGE:
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7
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
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8
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.
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9
Add caraway seeds, if using (they are strong so use sparingly).
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10
Add broth; cook 6 minutes or until cabbage is lightly browned.
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11
Stir cabbage mixture into noodle mixture.
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12
Wipe pan clean with a paper towel.
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13
PORK:
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14
Cut pork crosswise into 12 (1-inch-thick) pieces.
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15
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.
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16
Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using.
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17
Place flour in a shallow dish.
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18
Place egg whites in a shallow dish.
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19
Place breadcrumbs in a shallow dish.
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20
Dredge 1 pork cutlet in flour.
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21
Dip in egg whites; dredge in breadcrumbs.
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22
Repeat with remaining pork, flour, egg whites, and breadcrumbs.
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23
Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan.
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24
Cook 3 minutes on each side or until pork is lightly browned and done.
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25
Remove pork from pan.
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26
Repeat procedure twice with remaining 2 teaspoons oil and pork.
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27
Serve with cabbage/noodle mixture, & lemon wedges.
