Try this Schnitzel with a Creamy Marsala Sauce recipe, or contribute your own.
Suggest a better description1. Flatten the escalopes with a meat mallet or rolling pin to a thickness of 5mm (1/4 inch). 2. Dip each escalope into the egg and then the breadcrumbs. 3. Heat the oil in a large frying pan. Fry the escalopes for 2 minutes on each side. Remove and keep warm. 4. Add the marsala or sherry to the pan and simmer for 1 minute, stir in the creme fraiche and warm through. Season to taste. 5. Spoon the sauce onto two warmed serving plates. Place the schnitzel on top, sprinkle over the pine nuts and garnish with sprigs of parsley. NOTES : Veal is a tender delicate meat, complementing this traditional dish. Ideal served with a crisp green salad and baby vegetables.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 2 servings | ||
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Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 30
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