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Name: Wiener schnitzel in lemon sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients:; 4 veal cutlets pounded 1/2 cm thick; Kosher salt and freshly ground pepper; 1 cup all-purpose flour; 3 eggs; 2 cups plain dried breadcrumbs; olive oil; 1 lemon divided; Sauce; 500 ml chicken broth; 2 tbsp flour; 200 g sour cream; 1/2 tsp dill; 1 tsp lemon juice

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INGREDIENTS

Ingredients:
4 veal cutlets pounded 1/2 cm thick
Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 eggs
2 cups plain dried breadcrumbs
olive oil
1 lemon ; divided
Sauce
500 ml chicken broth
2 tbsp flour
200 g sour cream
1/2 tsp dill
1 tsp lemon juice

INSTRUCTIONS

Set up 1 large bowl of flour, 1 large bowl of beaten eggs, and one large bowl of breadcrumbs.

Heat a skillet on medium heat and add enough oil to coat the bottom completely.

Sprinkle meat lightly with salt and pepper, then proceed to dip in flour mixture, shake off the excess then dip in beaten eggs, let eggs drain off then coat completely in breadcrumbs.

Place the schnitzel in the hot oil and turn once the bottom has browned.

The meat inside will cook quickly, so you can tell it is done once both sides are brown.

Sauce

1. Before you start cooking the meat, add flour to a small sauce pan and proceed to add a couple tablespoons of broth.

2. Stir to combine, ensuring all lumps are gone.

3. Add remaining broth and let liquid reduce while boiling.

4. Add sour cream, lemon juice, and dill weed once the liquid has begun to reduce and stir to combine.

5. Set heat on low to keep warm once thicken, but let it simmer if the sauce is thin.

6. Serve schnitzel topped with sauce, garnished with a lemon wedge

NOTES

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Wiener schnitzel in lemon sauce

Ingredients:
4 veal cutlets pounded 1/2 cm thick
 Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 eggs
2 cups plain dried breadcrumbs
 olive oil
1 lemon divided
 Sauce
500 ml chicken broth
2 tbsp flour
200 g sour cream
1/2 tsp dill
1 tsp lemon juice

Set up 1 large bowl of flour, 1 large bowl of beaten eggs, and one large bowl of breadcrumbs.
    Heat a skillet on medium heat and add enough oil to coat the bottom completely.
    Sprinkle meat lightly with salt and pepper, then proceed to dip in flour mixture, shake off the excess then dip in beaten eggs, let eggs drain off then coat completely in breadcrumbs.
    Place the schnitzel in the hot oil and turn once the bottom has browned.
    The meat inside will cook quickly, so you can tell it is done once both sides are brown.
Sauce

1.   Before you start cooking the meat, add flour to a small sauce pan and proceed to add a couple tablespoons of broth.
2.  Stir to combine, ensuring all lumps are gone.
3.  Add remaining broth and let liquid reduce while boiling.
4.  Add sour cream, lemon juice, and dill weed once the liquid has begun to reduce and stir to combine.
5.  Set heat on low to keep warm once thicken, but let it simmer if the sauce is thin.
6.  Serve schnitzel topped with sauce, garnished with a lemon wedge

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Nutrition

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Serving Size: 1 (1768g)
Recipe Makes: 1

Calories: 2757
Calories from Fat: 484 (18%)

Amt Per Serving		% DV

	Total Fat 53.8g	72 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 10.9g
Cholesterol 92.7mg		29 %
Sodium 9245.1mg		319 %
Potassium 2192.4mg		58 %
Total Carbohydrate 473.9g		139 %
	Dietary Fiber 29g	116 %
	Sugars, other 445g
Protein 95.8g		137 %
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: 2757

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