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Homemade Wiener Schnitzel

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  Thin veal scallops 4 Large
  Flour 3 Tablespoon
  Egg 1
  Dried white bread crumbs 6 Tablespoon
  Butter 3 Tablespoon
  Hard cooked egg 1
  Lemon slices 4
  Anchovies 4
  Capers 2 Teaspoon
  Paprika 2 Teaspoon
  Olives 4
  Chopped parsley 2 Tablespoon

1. Beat out scallops between pieces of waxed paper until wafer thin. Toss in seasoned flour until completely coated. Shake to remove excess. Beat the raw egg with a few drips of oil and some salt. Brush each scallop with this, then toss in the dried white crumbs. (A paper bag is a good container for this process.)
2. Melt butter in frying pan. When foaming, cook scallops for 3-4 minutes on each side until they are golden brown and crisp.
3. Place on a hot dish and garnish the top of each scallop with 1 slice of lemon. In the center of this place an olive, and curl an anchovy filet around the olive. Surround this with a portion of chopped egg white, chopped capers, and paprika. Sprinkle all over with chopped parsley. Decorate with sieved egg yolk, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1935 Calories from Fat 868

% Daily Value*

Total Fat 97 g149.6%

Saturated Fat 42.9 g214.4%

Trans Fat 0 g

Cholesterol 974.5 mg324.8%

Sodium 1438.6 mg59.9%

Total Carbohydrates 112 g37.5%

Dietary Fiber 11.8 g47.3%

Sugars 8 g

Protein 150 g300.4%

Vitamin A 192.6% Vitamin C 114.3%

Calcium 51% Iron 90.2%

*Based on a 2000 Calorie diet

Homemade Wiener Schnitzel Recipe