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Receta Schnitzel A La Holstein

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Raciónes: 2

Ingredientes

Cost per serving $3.12 view details
  • 2 x four-oz Veal slices, inside round
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Flour for dredging
  • 1 x Egg beaten with
  • 1/4 c. Lowfat milk for the egg wash
  •     Seasoned bread crumbs for coating
  •     Oil for pan frying
  • 2 x Large eggs
  • 4 x Anchovies rinsed
  • 2 Tbsp. Unsalted butter
  • 1 x Lemon split
  • 1 Tbsp. Minced parsley
  • 1 tsp Capers rinsed

Direcciones

  1. Working with one piece of veal at a time, place the veal slice between two large pcs of plastic wrap. Using the flat side of a meat mallet, lb. the meat till 1/4-inch thick, being careful not to make any tears in the meat. Repeat with the remaining piece of veal. Season the veal with salt and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow excess to drip off. Coat in the bread crumbs.
  2. Heat 3/4 c. of oil in a large skillet till very warm. Place the veal pcs into the oil. (A sign of a good schnitzel is when the breading "bubbles" up while pan frying.) Cook till golden, about 2 min. Flip and cook till golden brown. Remove and keep hot on a service platter. Remove the excess oil from the skillet.
  3. Crack the Large eggs into the skillet, season and cook perfect sunny-side up Large eggs. Place a cooked egg on top of each veal schnitzel. Criss cross the egg with 2 anchovies each. In the same pan, brown the butter, squeeze in the lemon juice, add in the parsley and capers and pour the sauce over the entire platter.
  4. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 192g
Recipe makes 2 servings
Calories 300  
Calories from Fat 187 62%
Total Fat 21.04g 26%
Saturated Fat 10.34g 41%
Trans Fat 0.0g  
Cholesterol 395mg 132%
Sodium 222mg 9%
Potassium 397mg 11%
Total Carbs 2.26g 1%
Dietary Fiber 0.1g 0%
Sugars 2.16g 1%
Protein 25.09g 40%
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