Wiener Schnitzel
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
veal cutlets |
|
1/4 |
cup |
all-purpose flour |
|
1/4 |
teaspoon |
salt |
|
1 |
dash |
nutmeg |
|
1/2 |
cup |
panko |
|
1 |
tablespoon |
water |
|
2 |
whole |
eggs |
|
vegetable oil |
||
|
1 |
large |
lemon -- sliced |
| Pound cutlets to 1/4 inch thickness. Mix four, salt, and nutmeg in a shallow dish. Mix egg and water in a second dish. Put bread crumbs in a third dish. Dredge cutlets in flour to coat completely. Dip in egg mixture letting excess drip off. Coat in bread crumbs. Heat oil to about a depth on 1/4 inch to 350°F. Fry cutlets about 3 to 4 minutes per side until golden. Put on paper towels to soak up any excess oil. Serve with lemon slices. Makes 4 servings. |
| Per Serving: 260 Calories; 11g Fat (37.2% calories from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol; 283mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat. |