Wiener Schnitzel

hungarian recipes

 

 

6

6 oz

veal cutlets

2

cup

Hungarian flower

2

cup

bread crumbs (your choice)

4

large

eggs

5

Tbsp

butter

5

Tbsp

olive oil

5

Tbsp

lard (traditional, optional)

cup

lemon zest

1

large

Lemon sliced tin

   

Salt and black pepper to taste

 

1

Trim all fat from veal.

2

Beat or pound the veal cutlets until very thin.

3

Lightly salt and pepper the veal cutlets.

4

Set up 3 shallow dishes.

5

Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another.

6

Beat eggs well and place in the third dish.

7

Dip first into a small bowl containing flour,

8

Dip next into a small bow of beaten egg

9

Dip next into bowl containing dried bread crumbs

10

Heat the butter, oil or lard in a large frying pan. (or the combination)

11

Schnitzel is done when a fork goes right through the meat.

12

Serve topped with quarters of lemon, roasted potatoes, rice and salad as a side dish

13

Sprinkle the lemon zest on the top of the schnitzels

14

Juice is squeezed on the cutlet according to taste

Degree of Difficulty

Servings: 6

Yield: 6

Degree of Difficulty

Degree of Difficulty: Very easy

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

 

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

648.68

Calories From Fat (49%)

318.38

% Daily Value

Total Fat 35.86g

55%

Saturated Fat 12.87g

64%

Cholesterol 179.66mg

60%

Sodium 428.86mg

18%

Potassium 322.85mg

9%

Total Carbohydrates 62.04g

21%

Fiber 3.72g

15%

Sugar 3.83g

 

Protein 19.61g

39%

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