Day 13: Schnitzel and Sour Cream and Herb Mashed Potatoes

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

Serves: 2


  • 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


  1. Salt and pepper the pork.
  2. Dredge the pork in the Eggbeaters, then in the flour, back to the egg, and finally in the breadcrumbs.
  3. Preheat the oven to 450 degrees.
  4. Next, heat a large skillet with 3 tablespoons olive oil, fry the breaded pork.
  5. 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

Serves: 2


  • 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


  1. Cut the potatoes into small pieces, this shortens the time they have to cook. Boil them in water, salt and 2 tablespoons minced garlic.
  2. Meanwhile, start to cook the bacon in a large skillet. Cook until crispy. Chop when done.
  3. Chop the chives and parsley.
  4. When the potatoes are fork tender, drain almost all of the cooking water, leaving about 3 tablespoons with the potatoes.
  5. Mix in the sour cream, chives, parsley and bacon.

Executive Decisions

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.)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s