4 oz. uncooked medium egg noodles
¼ cup sour cream
4 tsp. canola or vegetable oil
6 cups shredded cabbage
1 cup thinly sliced yellow onion
1 tsp. sugar
1 tsp. salt, divided
¼ tsp. pepper, divided
⅓ cup chicken broth
1 lb. pork tenderloin, trimmed of excess fat
¼ cup all-purpose flour
3 large egg whites beaten (or 2 eggs)
¾ cup dry breadcrumbs
Lemon wedges (optional)
Fresh parsley (optional)
1. Cook noodles per package directions. Drain well. Do not overcook. Combine noodles and sour cream in a large bowl; tossing well to coat.
2. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar, ½ tsp. salt and ⅛ tsp. pepper to pan; cook for 6 minutes or until cabbage is wilted, stirring occasionally. Add broth; cook 6 minutes or until cabbage is lightly browned.
3. Stir cabbage mixture into noodle mixture.
4. While cabbage is cooking, slice pork into 12-1" pieces. Pound each piece to ¼ thickness. Sprinkle with remaining salt and pepper.
5. Place flour in shallow dish, egg whites (or eggs) into another, and bread crumbs into a third. Dredge pork first into flour, then eggs, then breadcrumbs.
6. Heat oil and cook pork in batches until brown on each side.
7. Serve pork with cabbage mixture If using, sprinkle parsley over pork and squeeze lemon.