Low Sodium Pork Schnitzel
Discover a healthier twist on a classic favorite with this Low Sodium Pork Schnitzel recipe, perfect for those seeking a deliciously crispy dish without added salt. Made with tender pork loin chops, this schnitzel is coated in a flavorful breadcrumb crust enriched with Parmesan cheese, fresh parsley, and zesty lemon. Using a simple combination of garlic powder, paprika, and ground black pepper, you’ll enjoy bold flavors without compromising on sodium intake. The pork chops are pan-fried in a buttery olive oil blend for a golden, crunchy finish that pairs beautifully with a squeeze of fresh lemon. Ready in under 40 minutes, this low sodium recipe is ideal for a quick weeknight dinner or a satisfying weekend meal. Serve with a fresh salad or roasted vegetables for a wholesome, low-sodium delight!
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 0.5 cup All-purpose flour
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs
- 2 tablespoons Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 4 pieces Lemon wedges
Instructions
Begin by placing each pork loin chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each chop gently until they are about 1/4 inch thick.
In a shallow dish, combine the flour, ground black pepper, garlic powder, and paprika. Mix well to combine.
In a separate bowl, beat the eggs with water until well mixed. This will be the egg wash.
In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, and lemon zest.
Dredge each pork chop in the flour mixture, shaking off any excess. Then dip it into the egg wash, ensuring it is completely coated, before pressing it into the breadcrumb mixture to coat both sides thoroughly.
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is foamy and hot, carefully add the schnitzels to the pan.
Cook each schnitzel for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove schnitzels from the skillet and transfer them to a paper towel-lined plate to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the top. Enjoy your low sodium pork schnitzel!
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.3 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3795 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
