Schnitzel

Ingredients

• 2 teaspoons vegetable oil
• 3 cups thinly sliced mushrooms
• 3 cups coarsely chopped red bell peppers
• 2 cups coarsely chopped onions
• 1 cup thinly sliced carrot
• 2 cloves garlic, minced

• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 2 tablespoons water
• 1 lb pork tenderloin
• 1/2 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon salt
• cooking spray
• 6 ounces no yolk noodles, cooked (about 3 cups cooked)
• chopped fresh parsley (optional)

Directions

1. 1

   Heat oil in a large Dutch oven over medium-high heat.

2. 2

   Add mushrooms, bell pepper, onion, carrot and garlic; saute 10 minutes.

3. 3

   Add tomatoes, cover reduce heat and simmer 20 minutes or untl vegetables are tender Combine flour, paprika, and water in a small bowl.

4. 4

   Stir into tomato mixture; cook 3 minutes or until slightly thick.

5. 5

   Keep warm.

6. 6

   Trim fat from pork; cut pork crosswise into 16 pieces.

7. 7

   Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to 1/4 inch thickness using a meat mallet or rolling pin.

8. 8

   Sprinkle both sides of pork with black pepper and salt.

9. 9

   Place in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

10. 10

    Add pork, cook 4 minutes on each side or until done.

11. 11

    Serve vegetable mixture over noodles; top with pork slices.

12. 12

    Garnish with parsley, if desired.