Pork Schnitzel with Noodles and Browned Cabbage

Ingredients

• 0.3 teaspoon pepper black divided
• 6 cups cabbage shredded
• 4 teaspoons canola oil divided
• 0.8 cup breadcrumbs dry
• 4 ounces extra wide egg noodles 
• 3 large egg whites lightly beaten
• 0.3 cup fat-skimmed beef broth fat-free
• 0.3 cup flour all-purpose
• 1 pound pork tenderloins trimmed
• 0.3 cup cream sour reduced-fat
• 1 cup onion thinly sliced
• 1 teaspoon salt divided
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap
• meat tenderizer

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain.
3. Combine noodles and sour cream in a large bowl, tossing well to coat.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
5. Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or until cabbage is wilted, stirring occasionally.
6. Add broth; cook 6 minutes or until cabbage is lightly browned. Stir cabbage mixture into noodle mixture. Wipe pan clean with a paper towel.
7. Cut pork crosswise into 12 (1-inch-thick) pieces.
8. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
9. Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.
10. Place flour in a shallow dish.
11. Place egg whites in a shallow dish.
12. Place breadcrumbs in a shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat with remaining pork, flour, egg whites, and breadcrumbs.
13. Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done.
14. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork.
15. Serve with cabbage mixture, lemon wedges, and parsley, if desired.