http://www.aandbbeverage.com/Recipes/Detail/7147/Wiener_Schnitzel
Yield: Makes 2 servings
Preparation Time: and Cooking Time: 25 min
1/2 | pound | veal leg cutlets, cut 1/8 to 1/4- inch thick | |
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1/2 | cup | dry bread crumbs | |
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1 | egg, well beaten | ||
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1 | Tablespoon | butter, divided | |
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1 | Tablespoon | olive oil | |
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Fresh lemon juice | |||
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Salt | |||
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Pepper | |||
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Coating: | |||
2 | Tablespoons | all purpose flour | |
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1/4 | teaspoon | salt | |
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1/4 | teaspoon | pepper | |
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Yield: Makes 2 servings
Approximate Nutrient Content per serving:
Calories: | 408 | |
Calories From Fat: | 171 | |
Total Fat: | 19g | |
Saturated Fat: | 7g | |
Cholesterol: | 208mg | |
Sodium: | 292mg | |
Total Carbohydrates: | 26g | |
Dietary Fiber: | 1.4g | |
Protein: | 31g |
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
1. Pound veal cutlets to 1/8- inch thickness, if necessary.
2. In shallow dish, combine coating ingredients (flour, 1/4 teaspoon salt and 1/4 teaspoon pepper.) Place bread crumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.
3. In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
4. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.
Cook's Tip:
Recipe may be doubled
Recipes and Images provided by The Beef Checkoff
Please note that some ingredients and brands may not be available in every store.
http://www.aandbbeverage.com/Recipes/Detail/7147/Wiener_Schnitzel
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