Pork Schnitzel with Creamy Parsley Sauce
Serves 2
  • 2 pork loin chops , fat removed
  • 120g (4oz) of whole wheat bread (2xHEb’s), blitzed into breadcrumbs
  • salt and black pepper
  • 2 teaspoons of mixed herbs
  • 60g (2oz) of 95% fat free cream cheese (4 syns)
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of cornstarch (1 syn)
  • 300ml (2.25 cups) of chicken stock
  • couple of tablespoons of fresh chopped parsley
  • 2 eggs, beaten
  • spray oil
  1. Place pork loins onto a chopping board and using a meat tenderising, bash the pork loins until you have thin pork escalopes.
  2. Mix the breadcrumbs with the salt, black pepper, and mixed herbs.
  3. With one hand dip the pork loins into the beaten egg and then coat with the breadcrumbs, repeating with other pork loin and set aside.
  4. Heat a frying pan over a medium heat and spray with some spray oil.
  5. Add the pork loins and cook until the underneath is golden, then spray over the top of the loins with more spray oil and flip and repeat on the other side until the pork is cooked through.
  6. While pork is cooking you can make your sauce.
  7. In a jug, whisk together the chicken stock, cream cheese, mustard and parsley
  8. Add this to a saucepan.
  9. Whisk the cornstarch with a little cold water to make a paste and add this into the sauce, then gently bring sauce to a boil whisking as you do, until sauce thickens.
  10. Serve the pork schnitzels drizzled with the sauce and your choice of sides.
  11. I served mine with crushed roast potatoes and green beans for an extra easy day.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/pork-schnitzel-with-creamy-parsley-sauce