Wienerschnitzel
If you love veal, you love Wienerchnitzel! And it is easy to make at home! And so delicious!
Servings:
Calories: 585
Ingredients
FOR THE WIENERSCHNITZEL:
- ½ pound veal cutlets thin
- ½ cup flour
- 1 tablespoon Romano cheese grated, or Parmesan
- 2 eggs
- 1 teaspoon parsley chopped
- ½ teaspoon salt
- ¼ teaspoon. pepper
- 1/8 teaspoon nutmeg
- 2 tablespoons milk
- 1 cup breadcrumbs plain
- 6 tablespoons butter
- 4 slices lemon
FOR THE GRAVY:
- 4 tablespoons butter
- 1½ cups mushrooms
- 2 onions sliced in rings
- 2 tablespoons red wine
- 4 tablespoons sour cream
Instructions
FOR THE WIENERSCHNITZEL:
- In medium bowl, mix together the flour, grated cheese, eggs, parsley salt, pepper, nutmeg, and milk.
- In another medium bowl, place the bread crumbs.
- Dip each cutlet into the egg mixture, then into the bread crumbs. Press the bread crumbs into the cutlet to coat.
- “Double-dip”! (Repeat the coating process if you have more left).
- Cover the cutlets and refrigerate them for 1 hour to set the coating. You can refrigerate them overnight if you want.
- Melt the 6 tablespoons butter in large skillet over medium heat.
- Sauté the breaded cutlets until browned on each side, about 3 minutes on each side.
- Remove to a warm serving platter. (or keep in 200° oven while you make the gravy).
FOR THE GRAVY:
- In a small skillet, sauté the mushrooms and onions in the 4 tablespoons of butter until soft.
- Stir in the wine and sour cream.
- Pour the gravy over the warmed cutlets.
- Garnish with lemon slices.
Nutrition
Calories: 585kcal | Carbohydrates: 40g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 807mg | Potassium: 562mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg