Low Fat Wienerschnitzel
Indulge in the crisp, golden goodness of this healthier take on a classic with our Low Fat Wienerschnitzel recipe! By swapping traditional frying for a light olive oil spray and oven-baking method, this dish delivers all the crunch and flavor you love without the added guilt. Lean boneless pork cutlets (or chicken breasts for an even lighter option) are coated in a zesty blend of whole wheat breadcrumbs, fresh parsley, and grated lemon zest, offering a wholesome twist on the traditional breading. Ready in just 35 minutes, this quick and flavorful adaptation is perfect for busy weeknights yet elegant enough to impress guests. Served with a bright lemon garnish, it pairs beautifully with a fresh salad or steamed vegetables for a balanced, low-fat meal.
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Ingredients
- 4 pieces Boneless pork cutlets (or chicken breast as a lean alternative)
- 1 cup Whole wheat breadcrumbs
- 0.5 cup All-purpose flour
- 3 Egg whites
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Grated lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 spray can Olive oil spray
- 4 pieces Lemon slices (for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
Place each pork cutlet (or chicken breast) between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness.
Step 3
In a shallow bowl or plate, combine the breadcrumbs, parsley, and lemon zest. Stir to mix evenly.
Step 4
In another shallow bowl or plate, mix the flour with salt and pepper.
Step 5
Beat the egg whites in a separate shallow bowl until frothy.
Step 6
Dredge each cutlet in the flour mixture, shaking off any excess. Then, dip it into the egg whites, followed by the breadcrumb mixture, pressing gently to help the coating adhere.
Step 7
Arrange the breaded cutlets on the prepared baking sheet and lightly spray the tops with olive oil spray to ensure a crisp texture.
Step 8
Bake in the preheated oven for 10-12 minutes. Then flip the cutlets, spray the other side with olive oil, and bake for another 3-5 minutes, or until golden brown and cooked through.
Step 9
Remove the cutlets from the oven and allow them to rest for 2-3 minutes.
Step 10
Serve warm with a lemon slice on top for garnish. Optionally, pair with a light side salad or steamed vegetables for a complete low-fat meal.
Nutrition Facts
| Serving size | (948.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3185.1 |
| Total Fat 257.3g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 292mg | 0% |
| Sodium 3564.0mg | 0% |
| Total Carbohydrate 130.8g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 5.5g | |
| Protein 137.1g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 142.6mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2330.9mg | 0% |
Source of Calories