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Apricot Lemon Schnitzel
Description
Well, it was suppose to be honey lemon schnitzel, but I couldn’t find the honey and substituted apricot jam instead. It has a delicious sweet and sour tang to it. I lightened it up by substituting whole wheat flour for regular flour and olive oil for butter.
Ingredients
- 2 Tablespoons Whole Wheat Four
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 pound Pork Sirloin Cutlets
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ cups Lemon Juice
- ¼ cups Apricot Jam
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time and shake to coat. In a large skillet, cook the pork in olive oil over medium heat for 3-4 minutes on each side, or until juices run clear. Remove and keep warm.
Add lemon juice and apricot jam to the skillet. Cook and stir for 3 minutes or until thickened. Return pork to the pan and cook 2-3 minutes longer or until heated through.
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