Pork Schnitzel with Creamed Rapini

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CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup

CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with broccoli, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol
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  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe tips

Switch it up and try veal cutlets or even chicken breasts.

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Amount Per Serving
Calories 225
Fat 5 g
Saturated Fat 2 g
Cholesterol 22 mg
Sodium 552 mg
Carbohydrate 29 g
Dietary Fibre 6 g
Protein 17 g
Vitamin A 68 %DV
Calcium 22 %DV

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