Instructions: COMMERCIAL BREAD CRUMBS may be substituted: brown the crumbs in a dry non-stick skillet over medium heat. Add paprika to color the crumbs if necessary.

1. Slice the pork into 1/4-inch thick cutlets, about 3 cutlets per serving. Pound the cutlets slightly into 4-inch pieces (or 3 x5-inches).

Set aside.

2. In a food processor, combine crushed toast, butter buds, salt and pepper. Process until crumbs are finely ground. Pour crumbs into a shallow dish.

3. Pour the liquid egg substitute into another small dish.

4. Preheat oven to 425F degrees. Spray a nonstick cookie sheet. Dip cutlet into the egg; then into the crumb mixture. Place on the prepared cookie sheet. (It is not necessary to use up all the bread crumbs; however the remainder may be used to garnish the sauce.)

5. Bake 12 to 15 minutes, turning once. While the cutlets bake, make sauce.

6. Heat a large nonstick skillet or saute to high; place onions in pan.

Cook, stirring often, until lightly brown. Add the mushrooms, salt and pepper and thyme to the pan and cook, stirring often, for 2 to 3 minutes more. Add the wine: bring to a boil. When the alcohol burns, reduce heat to lowest setting, cover and let simmer until the pork is ready. Remove the pans cover; add flour to the liquid until it thickens as desired.

7. Serve cutlets at once, with the sauce.

ACCOMPANIMENTS: Potatoes, peas, red cabbage, fresh parsley and lemon wedge.

NOTES : This dish didnt taste like the schnitzel we remember from the Schnell Imbiss (Fast (Lunch) Food)in Germany but it was a very good breaded cutlet. Toasting the bread did the trick: both for color and flavor.

Oven Schnitzel? Not really. But good in their own rights! Both use Butter Buds to replace the oil. Another thing to try is ground flax seed instead of Butter Buds.

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