Day 13 is full of yumminess! We made Schnitzel with Sour Cream and Herb Mashed Potatoes. This is kind of a family favorite in our house. Ok, so Kris and I are the only two in this house, but that doesn’t make it any less of a favorite. In the past we’ve made the potatoes with full fat, meaning we mixed them like you would expect, with milk and butter. Instead we threw a little bit of a twist on them to make them a little more healthy.
Hands-on prep time: 5 min
Cook time: 20 min
- 1/2 cup flour
- 1/2 cup Italian breadcrumbs
- 2 eggs worth of Eggbeaters
- salt and pepper
- 3 tablespoons olive oil
- 2 pork chops, beaten thin
- Salt and pepper the pork.
- Dredge the pork in the Eggbeaters, then in the flour, back to the egg, and finally in the breadcrumbs.
- Preheat the oven to 450 degrees.
- Next, heat a large skillet with 3 tablespoons olive oil, fry the breaded pork.
- Put the schnitzel in the oven for 10-15 minutes.
Sour Cream and Herb Mashed Potatoes
Hands-on prep time: 10 min
Cook time: 25 min
- 2 large baking potatoes
- 1 cup of fat-free sour cream
- 1 tablespoon of chives
- 1 teaspoon of parsley
- 2 strips of bacon
- 2 1/2 tablespoons minced garlic
- Salt and Pepper
- Cut the potatoes into small pieces, this shortens the time they have to cook. Boil them in water, salt and 2 tablespoons minced garlic.
- Meanwhile, start to cook the bacon in a large skillet. Cook until crispy. Chop when done.
- Chop the chives and parsley.
- When the potatoes are fork tender, drain almost all of the cooking water, leaving about 3 tablespoons with the potatoes.
- Mix in the sour cream, chives, parsley and bacon.
The meal is one giant executive decision since it’s our recipe.
How was it?
We love the schnitzel, like I said it’s a family favorite. The potatoes were pretty good for our first attempt.
Things We Would Change
We would add a little more sour cream to the potatoes, they weren’t quite as creamy as we would have liked. (This change is reflected in the recipe.)