My Germans Style Veal Schnitzel
|Veal cutlets/Pork cutlets||3 Large|
|Breadcrumbs||1 Cup (16 tbs)|
|Oil||2 Tablespoon (For Sauce)|
|Onion||1 Large, diced (For Sauce)|
|Mushrooms||1 Cup (16 tbs), sliced (For Sauce)|
|Meat sauce powder||3 Teaspoon (For Sauce)|
1) Pound the meat thin by placing the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
2) Pound the meat evenly to 1/4 inch thickness.
3) Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
4) Heat at least 1/4 inch of oil in the pan to 350°F.
5) Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat.
6) Place meat immediately in the pan with the hot oil and fry for 3-4 minutes on one side. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
7) Fry the meat cutlets till both sides are crisp and brown. Remove from pan, allow the oil to drain off.
8) To make the sauce, mix all the ingredients together and heat quickly till slightly thick.
9) Place the schnitzel on a plate and serve while still hot, with potato salad, rice, noodles, bread or french fries as you like.
Serving size: Complete recipe
Calories 1994 Calories from Fat 509
% Daily Value*
Total Fat 57 g88%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 930.7 mg310.2%
Sodium 3421.1 mg142.5%
Total Carbohydrates 142 g47.2%
Dietary Fiber 10.2 g40.9%
Sugars 19.8 g
Protein 219 g437.2%
Vitamin A 5.9% Vitamin C 42.1%
Calcium 23.3% Iron 47.1%
*Based on a 2000 Calorie diet