Wiener Schnitzel With Sage Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: FLOUR,
1 tsp: SALT,
1/2 tsp: PEPPER,
1 each: EGG,
2/3 cup: PLAIN BREAD CRUMBS,
1/4 cup: SAGE LEAVES, CUT DIAG.
1 lbs: PORK, CHICKEN CUTLETS, VEAL
2 tbsp: OIL,
1 each: LEMON WEDGES FOR GARNISH,
Directions:
ON A LARGE PLATE, COMBINE FLOUR, SALT AND PEPPER. IN A MEDIUM BOWL,
COMBINE EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS
AND SAGE. DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND
LASTLY IN BREAD CRUMB MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE
HALF THE MEAT, IN 1 TBSP OIL, FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT
WITH REMAINING MEAT. PLACE MEAT ON SERVING PLATTER AND GARNISH. MAKES
4 SERVINGS, EACH 317 CALORIES, 12 g FAT, 29 g PROTIEN, 142 mg CHOL,
21 g CARBS, 761 mg SODIUM.
Source from luhu.jp
COMBINE EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS
AND SAGE. DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND
LASTLY IN BREAD CRUMB MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE
HALF THE MEAT, IN 1 TBSP OIL, FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT
WITH REMAINING MEAT. PLACE MEAT ON SERVING PLATTER AND GARNISH. MAKES
4 SERVINGS, EACH 317 CALORIES, 12 g FAT, 29 g PROTIEN, 142 mg CHOL,
21 g CARBS, 761 mg SODIUM.
Source from luhu.jp