Pork is an American favorite, but it isn’t always the healthiest option. Making matters worse, many pork recipes are complicated and take forever to create. Instead of opting for the traditional pork recipe, you can make this German schnitzel in a slow cooker. It is healthy, simple, and one of the most delicious meals you will ever enjoy.
This slow cooker recipe puts a healthy spin on one of the least healthy cuisines in existence. German food is delicious, and rich, and filling, but it is often loaded with fat, nitrates, and a host of other unhealthy ingredients. Indulging on occasion might be fine, but if you love German food, you are going to want to make it a part of your weekly menu. This cleaned up version of schnitzel makes that possible. You can enjoy German schnitzel several times a month without ever worrying about a dish that is too fatty, too caloric, or too processed.
Slow cooker cooking is an easy solution to making healthy food when time is of the essence. We offer a variety of delicious slow cooker meals your family will love. Looking for a few new recipes to add to your collection? Try our Slow Cooker Eggplant, Potato, and Mushroom Curry or our Cheesy Spaghetti with Turkey Sausage.
Yields: 4 | Serving size: 1/2 of butterfly chop | Calories: 409 | Total Fat: 11 g | Saturated Fats: 4 g | Trans Fats: 0 g | Cholesterol: 71 mg | Sodium: 174 mg | Carbohydrates: 52 g | Dietary fiber: 9 g | Sugars: 3 g | Protein: 30 g | SmartPoints (Freestyle): 11 |
- 2 butterfly pork chops, 1" thick
- 1 egg white
- 1 cup low fat buttermilk
- 1 1/2 cups whole wheat crumbs, crunchy (try Ian's Panko whole wheat breadcrumbs)
- 2 teaspoons black pepper
- Kosher or sea salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon Hungarian paprika (regular paprika will work)
- NOTE: 1" Butterfly Chops are plenty for two people, so we cut them in half to make 4 servings. Feel free to eat an entire schnitzel since this cut is much leaner than other cuts of pork. However, most slow cookers can accommodate only two full size butterfly chops after being pounded thin.
- Trim any visible fat from chops and slice each down the center, lengthwise on the seam. Pound the chops until thin. In a medium bowl combine crunchy bread crumbs, 1 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika...set aside.
- Whisk together egg, buttermilk, salt, 1 teaspoon black pepper, 1/2 teaspoon paprika and 1/2 teaspoon garlic powder. Add pork chop to egg mixture, cover, place in the refrigerator and marinate for 1 hour.
- Spread bread crumbs on a cookie sheet. Remove chops from egg mixture, allow excess to drip off, add to bread crumbs and throughly coat both sides. Lightly spray the bottom and lower sides of the slow cooker with nonstick cooking spray. Also, lightly spray both sides of pork chops with cooking spray. Tip: We use a Misto olive oil sprayer.
- If a rack is available, place in the slow cooker and arrange chops on top, or place directly in the slow cooker if a rack isn't available. Cover, cook on high 3 hours or low 6 hours on low, or until pork is cooked through and reaches an internal temperature of 145 degrees. There is no need to turn Schnitzel during cooking time.
- Minimum slow cooker size: 5 quarts
- You can find gluten free Panko style bread crumbs here.
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