Low Sodium Classic Veal Schnitzel
Bring the classic taste of German cuisine to your table with this Low Sodium Classic Veal Schnitzel recipe, a heart-healthy twist on a beloved dish. Perfectly pounded veal cutlets are coated in a flavorful seasoning blend of garlic powder, paprika, and pepper, then dipped in egg wash and crisp panko breadcrumbs for a golden, crunchy finish. Cooked to perfection in a touch of olive oil, this lighter version maintains all the satisfying crispiness and tenderness of traditional schnitzel without the extra salt. Serve with fresh lemon wedges for a zesty burst of flavor that enhances every bite. Ready in just 30 minutes, this simple yet elegant dish is perfect for weeknight dinners or special occasions. Whether you're seeking low-sodium meal options or classic European comfort food, this recipe delivers delicious results every time.
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Ingredients
- 4 Veal cutlets
- 0.5 cup All-purpose flour
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 1 Lemon
- 0.25 cup Olive oil
Directions
Step 1
Place the veal cutlets, one at a time, between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/4 inch.
Step 2
In a shallow dish, combine the flour, ground black pepper, garlic powder, and paprika. Mix well to ensure an even blend of seasonings.
Step 3
In another shallow dish, whisk together the eggs and milk until well combined.
Step 4
On a separate plate, spread out the panko breadcrumbs.
Step 5
Dredge each veal cutlet first in the seasoned flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs. Press the breadcrumbs gently to adhere to the meat. Repeat for all cutlets.
Step 6
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded veal cutlets in a single layer. Cook for about 3-4 minutes per side, or until golden brown and cooked through.
Step 7
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Step 8
Slice the lemon into wedges and serve alongside the schnitzel for squeezing over the top before eating.
Nutrition Facts
| Serving size | (809.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2137.9 |
| Total Fat 109.8g | 0% |
| Saturated Fat 28.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 1002.1mg | 0% |
| Sodium 955.6mg | 0% |
| Total Carbohydrate 95.1g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 7.1g | |
| Protein 188.1g | 0% |
| Vitamin D 95.0IU | 0% |
| Calcium 251.2mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2073.5mg | 0% |
Source of Calories