Wiener Schnitzel |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 lb veal cutlet, 1/2" thick | salt and pepper | 1 egg |
| 3/4 cup bread crumbs | fat | lemon |
| parsley | ||
| 1 | Pound cutlet, rub in seasoning. Beat egg and dip cutlet in egg and in bread crumbs. Brown in minimum amount of melted fat over low heat, 15 minutes on each side. Schnitzel must be served dry and crisp. Garnish with lemon sections and parsley. Bundles of parsley may be fried in fat until crisp to garnish. Serve on hot platter. Serve with mixed vegetables, peas, or a mixed salad. |