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Nutrition Facts
Serving Size 402 g
(Approx. 4 Servings)
Amount Per Serving
Calories 790 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 200 mg 67%
Sodium 1020 mg 43%
Total Carbohydrate 84 g 28%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 43 g
Vitamin A 6% Iron 35%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Schnitzel with Crema Verde
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 cup(s) all purpose flour
5 large eggs, beaten
3 cup(s) panko bread crumbs
1 1/4 Lb pork ribeyes, pounded thinly
1 Tsp kosher salt
1/2 Tsp black pepper
1/4 cup(s) red onions, sliced
1/4 cup(s) rice wine vinegar
1 cup(s) canola oil, for frying
1/2 cup(s) sour cream
1 cup(s) Mi Tierra Tomatillo Sauce
4 bolillo, cut in half horizantally
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Instructions

1
Set up 3 bowls for a breading station with flour in one, beaten eggs in the second, and panko bread crumbs in the third.
2
Season pounded pork with salt and pepper. Dredge each piece in flour (shake off excess) then egg followed by panko bread crumbs. Set aside on a sheet pan until all the pork has been breaded.
3
Place onions in rice wine vinegar and set aside to pickle while pork cooks.
4
Place a sauté pan on medium heat, add oil and heat until hot. Sear breaded pork in batches for about 2 to 3 minutes per side or until breading is golden brown and crispy. Repeat until all the pork is cooked.
5
Mix sour cream with salsa verde.
6
Place pork on bottom half of each bolillo and top with verde crema sauce and pickled onions. Add top half of bolillo and enjoy.

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