Try this Wienerschnitzel (Viennese cutlets) recipe, or contribute your own.
Suggest a better descriptionPound cutlets til thin and salt to taste. put flour on a plate. Place bread crumbs on another plate. In small, shallow bowl, beat eggs and milk. Dredge cutlets in flour, shaking off excess. Dip floured cutlets into egg mixture, then into bread crumbs, patting well. Shake off excess.
In large skillet, heat 1/2 inch oil over medium heat til a bit of bread crumbs placed in oil bubbles. Cook a few cutlets at a time, about 2 to 3 minutes per side til golden brown. Drain on paper towels. Keep cutlets warm while continuing to cook remaining meat. Serve two cutlets per person garnished with lemon wedges and sprigs of parsley.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 720 | ||
Calories from Fat: 319 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 568.2mg | 20 % | |
Potassium 530mg | 14 % | |
Total Carbohydrate 100.5g | 30 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 87.1g | ||
Protein 16.8g | 24 % | |
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: 720
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