PRETZEL SCHNITZEL

Serves 4 at 3 ounces each

Start to finish 20 minutes

Calories 258

Fat 8 g

Saturated fat 1.5 g

Cholesterol 45 mg

Sodium 246 mg

Carbohydrates 21 g

½ cup fat free milk

½ cup egg substitute

1 cup crushed unsalted pretzels (about 3 ounces)

½ teaspoon pepper (coarsely ground preferred)

¼ teaspoon salt

2 teaspoons olive oil and 2 teaspoons olive oil, divided use

1 1-pound pork tenderloin, all visible fat discarded, quartered and pounded into 7x4 inch pieces

2 medium lemons, halved

1. Preheat the oven 250 degrees F
2. Pour milk into a shallow dish or pie pan.
3. Pour the egg substitute into a separate shallow dish or pie pan.
4. Put the pretzel crumbs on a large plate.
5. Stir the pepper and salt into the crumbs.
6. Set the dishes and the plate in a row, assembly-line fashion.
7. Lightly spray a large skillet with cooking spray.
8. Pour in 2 teaspoons oil, swirling to coat the bottom.
9. Heat over medium hight heat.
10. Meanwhile, dip 1 piece of pork in the milk, turning to coat, let any excess drip off.
11. Dip in the egg substitute, turning to coat, let any excess drip off.
12. Place the port in the skillet.
13. Repeat with the second piece of pork.
14. Cook for 2 minutes, or until the coating is crisp.
15. Turn over.
16. Cook for 2 to 3 minutes or until the coating is crisp and the pork is no longer pink in the center.
17. Transfer to an oven safe platter.
18. Put in the oven to keep warm.
19. Repeat the process with the remaining 2 pieces of pork.

Just before serving, squeeze the lemon over the pork.