See Also: Pork Schnitzel(recipes)
Dilutive effect(finance)
Dilutive effect(money)
schnitzel(dictionary)
schnitzel(dictionary)
Veal Schnitzel with Griddled Bread, Fennel and Mayonnaise(recipes)
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Plantation Pork Chops Pork Chops(recipes)
pork pie(dictionary)
Pork Rub(recipes)

Dilutive effect (money) and Pork Schnitzel (recipes)


Dilutive effect (money)


Definition: [crh] Result of a transaction that decreases earnings per common share (EPS).







Pork Schnitzel (recipes)


Pork Schnitzel

Prep and Cook Time: 20 minutes

Yield: Makes 4 servings



Ingredients:



4boneless pork chops, cut 1/4 inch thick

1/2cup cornflake or cracker crumbs

1egg, lightly beaten

Black pepper

2to 4 teaspoons olive oil, divided

1/3cup lemon juice

1/4cup chicken broth









Preparation:





1.Preheat oven to 200°F. Place ovenproof platter or Baking sheet in oven. Trim fat from pork chops. Place pork chops between layers of waxed paper; pound with smooth side of mallet to 1/8-inch thickness. 2.Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate. Sprinkle with pepper.3.Heat 2 teaspoons oil in large skillet over medium-high heat until hot. Add pork chops in single layer in batches if necessary. Cook 1 minute or until golden brown. Turn; cook 1 minute or until golden brown and pork is no longer pink in center. Transfer to platter in oven to keep warm. 4.Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons. 5.Remove platter from oven. Pour sauce over meat.









Nutritional Information:







Serving Size:







Sodium

273 mg







Protein

21 g







Fiber

1 g







Carbohydrate

13 g







Cholesterol

95 mg







Total Fat

12 g







Calories from Fat

44 %







Calories

245









Dietary Exchange:







Fat

1/2







Meat

3







Starch

1

















Other ways:





Pork Schnitzel

(serves 4)



Ingredients

4 boneless pork chops, pounded thin

flour for dredging plus 2 tbsp

1 egg, beaten

1 to 1.5 cups bread crumbs

garlic powder

tarragon

salt & pepper

1 cup white Wine

1 cup chicken broth

1 tablespoons lemon juice

1 large leek, white part thinly sliced and rinsed well

2 shallots, thinly sliced

3 tablespoons capers

vegetable oil



Directions

Sprinkle pork with garlic powder and dredge in flour, dip in egg, and dredge in bread crumbs. (Pat crumbs firmly on chops.) Heat large skillet with 1/2 inch vegetable oil and fry chops until done - about five minutes per side. Remove to platter, blot with paper towels, then cover with foil and keep warm in oven.



Remove all but 2 tablespoons oil from pan. Saute leeks and shallots over medium heat until soft. Season with tarragon and salt and pepper to taste. Sprinkle with flour and saute one more minute. Add chicken broth and simmer until sauce is thickened. Add white Wine and lemon juice and simmer two more minutes. Add capers and spoon over chops. Serve hot with buttered egg noodles or mashed potatoes.