Low Sodium Wiener Schnitzel

Savor the classic flavors of Austrian cuisine with a heart-healthy twist in this **Low Sodium Wiener Schnitzel** recipe! Perfectly tender veal cutlets—or chicken or pork, if you prefer—are pounded thin for fast, even cooking and coated in a light, golden breadcrumb crust that’s seasoned with just garlic powder and black pepper, omitting excess sodium without sacrificing flavor. Gently pan-fried in a savory blend of unsalted butter and olive oil, each cutlet achieves a delicate crispness that pairs beautifully with a refreshing squeeze of fresh lemon juice. Ready in under 40 minutes, this guilt-free, low-sodium version of a traditional favorite is easy to prepare and perfect for weeknight dinners or special occasions. Garnish with parsley for a touch of freshness and serve alongside steamed vegetables or a crisp salad for a wholesome, flavor-packed meal!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (about 4-5 oz each) Veal cutlets (or thinly pounded chicken breast or pork cutlets, if preferred)
• 1 cup All-purpose flour
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Garlic powder (unsalted)
• 2 large Eggs
• 2 tablespoons Unsalted milk (or plant-based milk, if preferred)
• 1.5 cups Plain breadcrumbs (ensure they are low sodium)
• 3 tablespoons Unsalted butter
• 3 tablespoons Olive oil
• 4 pieces Lemon wedges (for serving)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Place each veal cutlet between two pieces of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. This ensures even cooking and a tender texture.

Step 2

Set up a breading station with three shallow bowls. In the first bowl, combine the flour, black pepper, and garlic powder. In the second bowl, whisk together the eggs and milk. Place the breadcrumbs in the third bowl.

Step 3

Dredge each cutlet first in the seasoned flour, then dip it in the egg mixture, and finally coat it thoroughly with the breadcrumbs. Press gently to adhere the breadcrumbs evenly but do not pack them on too thickly.

Step 4

Heat a large skillet over medium heat. Add 1.5 tablespoons of unsalted butter and 1.5 tablespoons of olive oil to the pan. Let the butter melt and combine with the oil until it starts to sizzle lightly.

Step 5

Working in batches to avoid overcrowding the pan, place 2 breaded cutlets at a time into the skillet. Cook for 2-3 minutes per side, or until the coating is golden brown and the meat is cooked through.

Step 6

Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil. Add the remaining butter and olive oil to the skillet and repeat the process with the remaining cutlets.

Step 7

Serve the Wiener Schnitzel immediately with lemon wedges for drizzling. Garnish with freshly chopped parsley for a burst of color and freshness, if desired.

Nutrition Facts

Serving size	(1033.9g)

Amount per serving	% Daily Value*
Calories	2752.3

Total Fat 131.6g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 784.0mg	0%
Sodium 738.6mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 12.7g	0%
Total Sugars 17.2g
Protein 160.5g	0%

Vitamin D 97.5IU	0%
Calcium 333.8mg	0%
Iron 21.7mg	0%
Potassium 2148.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 23.6%

Carbs: 32.9%