4 Serves
60 Mins
Place the veal cutlets between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
131 µg / 400 µgCalcium
78 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
822 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
140 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt and pepper.
Dredge each cutlet in flour, dip into the beaten eggs, and coat thoroughly with breadcrumbs, pressing gently to adhere.
Heat a generous amount of oil in a large frying pan over medium-high heat. Fry the cutlets for 3-4 minutes per side until golden brown and crispy.
Remove the schnitzel from the pan, drain briefly on paper towels, and serve immediately while hot.
20
g42
g13
g
American5
g20
g4
g