Pork Schnitzel with Creamed Rapini
- 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.
Switch it up and try veal cutlets or even chicken breasts.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
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