Tuesday, May 11, 2010

Wiener Schnitzel

Here is a healthier take on classic Wiener Schnitzel.  Double the ingredients for an entire family. Feel free to use chicken or turkey cutlets (pounded to the same thickness), if preferred. Serve with a light salad.

Wiener Schnitzel

1/2 pound veal leg cutlets, cut 1/8 to 1/4" thick  
1/2 cup dry bread crumbs
1 egg, well beaten
1 Tbsp butter
1 Tbsp olive oil
Fresh lemon juice
Salt and Pepper


2 Tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper

  1. Pound veal cutlets to 1/8" thickness if necessary. In shallow dish, combine coating ingredients.  Place breadcrumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg allow to drain slightly, then into bread crumbs to coat both sides.
  2. In large non-stick skillet, heat 1/2 butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets and keep warm in oven.
  3. Repeat with remaining butter, oil and cutlets.
  4. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.
Makes 2 serving (serving size: 1/2 of recipe).

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