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4 Serves
77 Mins
Place the veal cutlets between sheets of plastic wrap and pound them to an even thickness of about 5mm using a meat mallet.
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ThaiVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
1161 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Season the veal with salt and pepper.
Dredge each cutlet in flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.
Heat a generous amount of clarified butter or cooking oil in a large skillet over medium-high heat.
Fry the schnitzels for 3-4 minutes per side until they are golden brown and crispy, then drain on a wire rack.
Serve the schnitzel immediately while hot, garnished with fresh lemon wedges.
18
g95
g9
g
Greek