Low Sodium Classic Schnitzel
Delight in the comforting flavors of this Low Sodium Classic Schnitzel, a lighter twist on a beloved European dish without sacrificing its signature crispy, golden crust. This recipe swaps traditional seasonings for a salt-free seasoning blend, paired with low sodium breadcrumbs, making it perfect for those looking to reduce their sodium intake without compromising on taste. Tenderized boneless pork chops or chicken breasts are coated in a flavorful, peppery breading (with optional Parmesan for added richness) before being pan-fried to perfection in heart-healthy olive oil. Quick and easy to prepare in just 35 minutes, this schnitzel pairs wonderfully with fresh lemon wedges for a bright, zesty finish. Perfect as a dinner centerpiece or served alongside simple sides, this gluten-conscious option ensures great taste for the whole family.
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Ingredients
- 4 pieces Boneless pork chops or chicken breasts
- 1 cup All-purpose flour
- 2 tablespoons Salt-free seasoning blend
- 0.5 teaspoon Freshly ground black pepper
- 2 Large eggs
- 1.5 cups Low sodium breadcrumbs
- 0.25 cup Parmesan cheese, grated (optional)
- 0.5 cup Olive oil
- 4 Lemon wedges
Directions
Step 1
Place each pork chop or chicken breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick.
Step 2
In a shallow dish, combine the flour, salt-free seasoning, and ground black pepper.
Step 3
In a separate bowl, beat the eggs lightly.
Step 4
In another shallow dish, mix together the low sodium breadcrumbs and optional grated Parmesan cheese.
Step 5
Dredge each pounded piece of pork or chicken in the seasoned flour mixture, shaking off excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with the breadcrumb mixture, pressing lightly to ensure the crumbs adhere well.
Step 6
Heat the olive oil in a large skillet over medium-high heat.
Step 7
Once the oil is hot, add the coated meat pieces, cooking them in batches if necessary to avoid overcrowding the pan.
Step 8
Fry each piece for 3-4 minutes per side, or until golden brown and cooked through. Monitor the heat to avoid burning the breadcrumbs.
Step 9
Transfer the schnitzels to a plate lined with paper towels to drain off any excess oil.
Step 10
Serve hot, garnished with lemon wedges for squeezing over the top before eating.
Nutrition Facts
| Serving size | (1213.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3898.5 |
| Total Fat 232.2g | 0% |
| Saturated Fat 63.6g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 893.4mg | 0% |
| Sodium 1458.6mg | 0% |
| Total Carbohydrate 220.4g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 12.9g | |
| Protein 215.6g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 932.2mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 3162.4mg | 0% |
Source of Calories