YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pork Schnitzel with Roasted Brussels
Savor a light yet satisfying dish featuring tender pork schnitzel encrusted with a savory blend of herbs and whole wheat breadcrumbs, served alongside perfectly roasted Brussels sprouts for a delightful crunch and burst of flavor. This dish combines crisp textures with aromatic herb notes, making it a balanced and delicious meal choice.
INGREDIENTS
6 oz Pork Tenderloin
1/4 cup Whole Wheat Breadcrumbs
1 large Egg
3 tablespoons Fresh Herbs (Parsley, Thyme, Rosemary)
1 cup Brussels Sprouts
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Prepare the herb mixture by finely chopping the parsley, thyme, and rosemary. Mix with the whole wheat breadcrumbs, salt, and pepper in a shallow dish.
Slice the pork tenderloin into 1/2-inch thick cutlets. Pat dry with paper towels.
Beat the egg in another shallow plate. Dip each pork cutlet into the egg, ensuring both sides are coated.
Press the pork cutlets into the breadcrumb and herb mixture, ensuring an even coating on both sides.
Place the breaded pork cutlets on a lightly greased baking sheet. Drizzle a little olive oil over the top if desired.
Bake in the preheated oven for 18-22 minutes or until the pork reaches an internal temperature of 145°F and the crust is golden and crisp.
While the pork bakes, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread on a separate baking sheet.
Roast the Brussels sprouts in the oven for 15-18 minutes until tender and slightly crispy on the edges.
Serve the herb-crusted pork schnitzel alongside the roasted Brussels sprouts, and enjoy your balanced meal.