German Wiener Schnitzel Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Veal escalopes4
 Plain flour3 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Egg1 , beaten
 Dry white bread crumbs4 Ounce
 Butter3 Ounce (75 Gram)
For garnish
 Hard-boiled eggs2 , chopped
 Chopped parsley1 Tablespoon
 Lemon1 , sliced

Nutrition Facts

Serving size

Calories 593 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 12.5 g62.5%

Trans Fat 0 g

Cholesterol 454.2 mg

Sodium 422.7 mg17.6%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.8 g7.3%

Sugars 1.7 g

Protein 61 g122.2%

Vitamin A 21.6% Vitamin C 27%

Calcium 8.5% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Beat the veal escalopes between two greaseproof paper sheets very thinly.

MAKING
2) Dredge the veal escalopes thoroughly with a mixture of flour and seasonings.
3) Coat the veal escalopes in the beaten egg and then in the breadcrumbs.
4) In a wok, melt the butter and saute the veal escalopes until golden.
5) Then turn and brown the veal escalopes evenly on other side.
6) Remove the veal escalopes on a heated platter, drizzle over the pan drippings and surround with the chopped eggs.

SERVING
7) Sprinkle with the chopped parsely, top with lemon slices and serve immediately.
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