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:

Quickview
984k Calories
48g Protein
66g Total Fat
45g Carbs
26% Health Score
Limit These
Calories
984k
49%

Fat
66g
102%

  Saturated Fat
21g
133%

Carbohydrates
45g
15%

  Sugar
2g
2%

Cholesterol
245mg
82%

Sodium
572mg
25%

Get Enough Of These
Protein
48g
97%

Vitamin B1
2mg
147%

Selenium
80µg
115%

Vitamin B3
13mg
68%

Vitamin B2
0.91mg
53%

Phosphorus
523mg
52%

Vitamin B6
0.96mg
48%

Zinc
5mg
40%

Vitamin B12
1µg
31%

Iron
5mg
29%

Folate
111µg
28%

Manganese
0.52mg
26%

Potassium
774mg
22%

Vitamin B5
2mg
22%

Vitamin E
2mg
16%

Magnesium
65mg
16%

Copper
0.24mg
12%

Calcium
104mg
10%

Fiber
2g
9%

Vitamin D
0.44µg
3%

Vitamin A
134IU
3%

Vitamin C
2mg
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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