Pork Cutlets Viennese

5 Reviews
100% would make this recipe again

Pork cutlets breaded, then sautéed.

The famous «Wiener Schnitzel» [VEE-nuhr SHNIHT-suhl], always a hit with kids!

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Preparation : 5 min Cooking : 10 min
290 calories/serving

Ingredients

200 g pork cutlets, thinly sliced
1 eggs size large
2 tbsp bread crumbs 16 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Tenderize the meat by flattening the cutlets using a meat pounder.
  2. Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
  4. Serve on the warmed plates.

Observations

The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

290

Fat

17 g

27 %

Saturated 5.7 g
+ Trans 0.3 g

30 %

Cholesterol

170 mg

Sodium

130 mg

6 %

Carbohydrate

6 g

2 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

6 g

Protein

25 g

Vitamin A

7 %

Vitamin C

0 %

Calcium

3 %

Iron

10 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 3
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Central European

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