Schnitzel

• Ready In: 55 mins
• Serves: 4

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 1/2ounce) 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. Heat oil in a large Dutch oven over medium-high heat.
2. Add mushrooms, bell pepper, onion, carrot and garlic; saute 10 minutes.
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. Stir into tomato mixture; cook 3 minutes or until slightly thick.
5. Keep warm.
6. Trim fat from pork; cut pork crosswise into 16 pieces.
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. Sprinkle both sides of pork with black pepper and salt.
9. Place in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
10. Add pork, cook 4 minutes on each side or until done.
11. Serve vegetable mixture over noodles; top with pork slices.
12. Garnish with parsley, if desired.