Main Course -- Schnitzel Paniert
4 very thinly sliced pork steaks
One half cup milk
1 cup flour
1 tsp. black pepper
One half tsp. paprika
Peanut oil for deep-frying
Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.
The Skinny: Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you.
2 lbs. russet potatoes
1 cup olive oil
Salt and pepper to taste
1 Tbsp. parsley flakes
Preheat oven to 350 F. Cut the potatoes into chunks about 1inch thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.
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The Skinny: You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil.
4 cups shredded red cabbage
1 cup thinly sliced onion
1 and one half cups water
One half cup vinegar (omit this if using an aluminum pot!)
Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don’t have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.
The Skinny: Not much room for improvement here.