Yield: 4 servings
Measure | 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 |
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.