Hello ladies and gents this is the Viking telling you that today we are talking about
Wiener schnitzel
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Recipe Summary
- Prep: 15 mins
- Cook: 15 mins
- Additional: 1 hr
- Total: 1 hr 30 mins
- Servings: 4
- Yield: 4 servings
Ingredient
- 1 ½ pounds veal cutlets
- ½ cup all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 2 eggs
- 1 teaspoon minced parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch ground nutmeg
- 2 tablespoons milk
- 1 cup dry bread crumbs
- 6 tablespoons butter
- 4 slices lemon
Instructions
Step 1
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
Step 2
In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Step 3
Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts
Per Serving: 515 calories; protein 29.1g; carbohydrates 33.7g; fat 29.1g; cholesterol 229.6mg; sodium 781.7mg and as always have a chilled day from the Viking
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