Wiener schnitzel with sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | FLOUR |
| 1 | teaspoon | SALT |
| ½ | teaspoon | PEPPER |
| 1 | each | EGG |
| ⅔ | cup | PLAIN BREAD CRUMBS |
| ¼ | cup | SAGE LEAVES, CUT DIAG. |
| 1 | pounds | PORK, CHICKEN CUTLETS, VEAL |
| 2 | tablespoons | 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.