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German Wiener Schnitzel |
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Serves: 6
Print this Recipe
Prep Time: 30 minutes - Yield: 6 servings
6 veal cutlet , (3/8 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, slightly beaten
1 tablespoon milk
1 to 1 1/2 cups unseasoned dry bread crumbs
6 tablespoons oil
1. Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick; remove wrap. Repeat with remaining cutlets.
2. In small bowl, combine flour, salt and pepper; mix well. In another small bowl, combine egg and milk; blend well. Coat each cutlet with seasoned flour; dip in egg mixture. Coat with crumbs.*
3. In large skillet, heat 3 tablespoons of the oil over medium-high heat until hot. Cook 3 cutlets at a time for 5 to 7 minutes or until golden brown on both sides. Repeat with remaining 3 tablespoons oil and remaining 3 cutlets. Serve immediately.
TIP:*To make ahead, prepare to this point. Cover; refrigerate up to 3 hours before cooking.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 4 g 20% * Cholesterol: 165 mg 55% * Sodium: 480 mg 20% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 31 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 4 Very Lean Meat, 3 Fat or 1 1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat
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