Hungarian Wienerschnitzel
Hungarian Wienerschnitzel might be just the Eastern European recipe you are searching for. For $2.36 per serving, you get a main course that serves 4. Watching your figure? This dairy free recipe has 986 calories, 48g of protein, and 66g of fat per serving. It is brought to you by Just a Taste. From preparation to the plate, this recipe takes roughly 25 minutes. 1811 person were impressed by this recipe. A mixture of panko breadcrumbs, peanut oil, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 94%, this dish is super. If you like this recipe, you might also like recipes such as Hungarian Salad, Hungarian Goulash, and Hungarian Goulash.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
2 eggs, beaten together with 2 Tablespoons water
1 cup flour
Lemon wedges
2 cups Panko breadcrumbs, crushed
Peanut oil, for pan-frying
4 8-ounce veal, chicken, turkey or pork scaloppini
Salt and pepper
Equipment:
paper towels
frying pan
Cooking instruction summary:
Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.Pan-fry each of the cutlets until golden brown, turning them over as necessary.Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.
Step by step:
1. Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.
2. Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.Pan-fry each of the cutlets until golden brown, turning them over as necessary.Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.
3. Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.
Nutrition Information:
covered percent of daily need
