Breaded Veal Cutlet (Weinerschnitzel)
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INGREDIENTS
INSTRUCTIONS
Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
NOTES
Nutrition
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| Serving Size: 1 Serving (976g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1941 | ||
| Calories from Fat: 1235 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 137.2g | 183 % | |
| Saturated Fat 54.4g | 272 % | |
| Monounsaturated Fat 66.1g | ||
| Polyunsanturated Fat 9.2g | ||
| Cholesterol 847.7mg | 261 % | |
| Sodium 867.5mg | 30 % | |
| Potassium 2660.2mg | 70 % | |
| Total Carbohydrate 2.3g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 2.2g | ||
| Protein 162.9g | 233 % | |
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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. |
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Calories per serving: 1941
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