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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.