Pork Schnitzel with Creamed Rapini Recipe

Name: Pork Schnitzel with Creamed Rapini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup; 3/4 cup (185 mL) low fat (1%) milk; 2 tbsp (30 mL) grated Parmesan cheese; 4 pork chop; 1/4 tsp (1 mL) pepper; 1/3 cup (80 mL) whole wheat flour; 1 cup (250 mL) panko bread crumbs; 1/4 cup (60 mL) chopped fresh parsley; 1 lb (454 g) rapini, trimmed and rinsed

Ingredients

1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
3/4 cup (185 mL) low fat (1%) milk
2 tbsp (30 mL) grated Parmesan cheese
4 pork chop
1/4 tsp (1 mL) pepper
1/3 cup (80 mL) whole wheat flour
1 cup (250 mL) panko bread crumbs
1/4 cup (60 mL) chopped fresh parsley
1 lb (454 g) rapini, trimmed and rinsed

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 4 servings

Instructions

In bowl,whisk together half each of the soup and milk; whisk in cheese. Between plastic wrap,pound pork to scant ¼ -inch (5 mm) thickness. Sprinkle with pepper.
Dip into flour,turning to coat. Dip into soup mixture. Dip into panko mixed with parsley,turning to coat. Bake on parchment paper-lined baking sheet in 425 °F (220 °C) oven until browned,about 25 minutes,turning halfway through.
In Dutch oven,cover and cook rapini with water still clinging to leaves over medium heat until tender,about 5 minutes,stirring occasionally. Stir in remaining soup and milk until heated. Serve with cutlets.

Dinner