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Suggest a better description1. Use meat tenderizing hammer to pound veal to about 3/8 inch thick fillets. Note: Wear an apron, and be prepared for a wide ranging clean-up. 2. Lay out fillets on wax paper. Salt and pepper each fillet, brush with Worcestershire sauce, sprinkle with dried mustard and parmesan cheese. -=* GENTLY *=- tap mixture into veal. 3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in fridge for up to 2 hours. 4. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to saucepan and reheat. 5. Saute veal in frying pan with lots of butter or olive oil, turning often until both sides are browned. Serve on heated platter with parsley garnish. 6. Add baking soda to reheated vegetable puree, then combine first the light cream, then the heavy cream. Move to sauce boat and garnish with chopped parsley. Serve immediately.
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Serving Size: 1 Serving (626g) | ||
Recipe Makes: 6 | ||
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Calories: 1398 | ||
Calories from Fat: 685 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.1g | 101 % | |
Saturated Fat 41.1g | 206 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 557.7mg | 172 % | |
Sodium 2864.7mg | 99 % | |
Potassium 1192.7mg | 31 % | |
Total Carbohydrate 137.4g | 40 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 127.2g | ||
Protein 44.2g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1398
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