Pork Schnitzel With Noodles And Browned Cabbage

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Cooking light magazine, jan/feb, 07 issue. I have had this saved for a special occasion and the night before the inauguration of the 'cafe ponce' we had this meal. It was also to try it out for the newer menu. The meal was scrumptious! Absolutely delicious!

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Steps

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Noodles:.

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Cook noodles according to package directions , omitting salt and fat.

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Drain.

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Combine noodles and sour cream in a large bowl , tossing well to coat.

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Just before serving add chopped fresh parsley leaves.

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Cabbage:.

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Heat 1 teaspoon oil in a large nonstick skillet over medium heat.

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Add cabbage , onion , sugar , 1 / 2 teaspoon salt , and 1 / 8 teaspoon pepper to pan & smidgen of crushed red pepper flakes.

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Cook 6 minutes or until cabbage is wilted , stirring occasionally.

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Add caraway seeds , if using.

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Add broth.

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Cook 6 minutes or until cabbage is lightly browned.

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Stir cabbage mixture into noodle mixture.

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Wipe pan clean with a paper towel.

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Pork:.

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Cut pork crosswise into 12 pieces.

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Place each piece between 2 sheets of heavy-duty plastic wrap.

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Pound to 1 / 4-inch thickness using a meat mallet or small heavy skillet.

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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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Place flour in a .

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Ingredients

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medium egg noodles, reduced-fat sour cream, canola oil, fresh parsley leaves, cabbage, onion, sugar, salt, black pepper, crushed red pepper flakes, caraway seed, reduced-sodium fat-free chicken broth, pork tenderloin, all-purpose flour, egg whites, dry breadcrumbs, cooking spray, lemon wedge