Wiener Schnitzel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 38
- Cholesterol
- 368
- Sodium
- 1335
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon
Wiener Schnitzel a la Holstein:
4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired
Directions
- Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
- Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
Wiener Schnitzel a la Holstein:
- Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.