Wiener Schnitzel
Recipe: #14631
October 16, 2014
Categories: German, Birthday, Romantic Dinner, Valentine's Day, Beef Dinner, more
"We both love this dinner. It's quick and easy, but looks and tastes like an elegant meal. Adapted from Alan Leonetti on fooddotcom. Serve with spaetzle and red cabbage."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (461.9 g)
- Calories 511
- Total Fat - 20 g
- Saturated Fat - 6.8 g
- Cholesterol - 244.1 mg
- Sodium - 364.2 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 6.1 g
- Sugars - 8.2 g
- Protein - 42.8 g
- Calcium - 114.9 mg
- Iron - 4.5 mg
- Vitamin C - 67.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place veal on a sheet of wax paper a few inches apart, cover with another sheet and pound cutlets into 1/4 inch thickness.
Step 2
Heat large skillet over medium heat. Meanwhile set up pie tins or wide bowls.
Step 3
Place flour in one and season with salt and pepper. Place beaten egg in next and drizzle with olive oil. In the third bowl, pour about 1 cup of cracker meal.
Step 4
Very lightly season the meat, the flour and the egg with salt and pepper.
Step 5
Dredge veal well in flour, coat evenly with egg on both sides, gently press into cracker meal. Rest the coated cutlets on a plate.
Step 6
Add olive oil and butter to skillet, when butter foams, add veal and cook 3-4 minutes on each side until golden brown all over.
Step 7
Remove to warm plate and sprinkle lightly with nutmeg. Garnish with lemon wedges (squeeze lemon over cutlets before eating.)
Tips
No special items needed.
0 Reviews
You'll Also Love
