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    Jagerschnitzel

    Source of Recipe


    Cooking Light Magazine - June 2000


    List of Ingredients


    • 2 teaspoons Vegitable Oil
    • 3 cups thinly sliced Mushrooms
    • 3 cups coarsly chopped red bell pepper
    • 2 cups coarsly chopped onion
    • 1 cup thinly sliced carrot
    • 2 cloves Garlic -- minced
    • 1 can diced tomatoes undrained -- (14.5 oz)
    • 1 Tablespoon all purpose flour
    • 1 teaspoon paprika
    • 2 Tablespoons water
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1 pound pork tenderloin
    • 3 cups hot cooked yolk free noodles -- about 6 ounces uncooked pasta
    • Chopped fresh Parsley -- for garnish if desired


    Instructions


    1. Heat oil in a large Dutch Oven over medium - high heat. Add mushrooms, bell pepper, onion, carrot, and garlic; Saute 10 minutes. Add Tomatoes; cover, reduce heat, and simmer 20 minutes or until vegitables are tender. Combine flour, Paprika, and water in a small bowl. Stir into Tomato mixture; Cook 3 minutes or until slightly thick. Keep warm.

    2. Trim fat from Pork; cut Pork crosswise into 16 pieces. Place each piece between 2 pieces of heavy duty plastic wrap, and flatten each piece to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the Pork with black pepper and salt. Place a large non stick skillet coated with cooking spray over medium - high heat until hot. Add pork cook 4 minutes on each side or until done.

    3. Serve vegitble mixture over noodles; top with pork slices. Garnish w/ Parsely if desired.

    4. yield 4

    5. 1 1/4 cup sauce & 3/4 cup noodles & 4 pork slices. *8* WW Points

    6. Per serving: 154 Calories (kcal); 4g Total Fat; (24% calories from fat); 24g Protein; 4g Carbohydrate; 74mg Cholesterol; 201mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates



    Final Comments


    If you're not concerned about the cholesterol regular flat egg noodles can be used.

 

 

 


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