Low Sodium Wienerschnitzel
Delight in the crispy, golden goodness of this Low Sodium Wienerschnitzel, a healthier spin on the classic Austrian favorite! Perfectly tender veal cutlets are pounded thin, then coated in a flavorful mixture of unsalted breadcrumbs, smoked paprika, garlic powder, and fresh parsley for a satisfying crunch in every bite—all while keeping sodium levels in check. Pan-fried to perfection in heart-healthy olive oil, this dish is ready in just 35 minutes, making it ideal for a quick weeknight dinner or an elegant weekend treat. Serve with fresh lemon wedges for a tangy burst of brightness and a sprinkle of parsley for a pop of color. This recipe is proof you can enjoy traditional comfort foods without compromising on flavor or health!
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Ingredients
- 4 pieces (about 4 oz each) Thinly sliced veal cutlets
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Unsalted breadcrumbs
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Smoked paprika
- 2 tablespoons Fresh parsley, finely chopped
- 1 Fresh lemon
- 0.25 cups Olive oil
Directions
Step 1
Prepare the veal cutlets by placing each piece between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they are about 1/4 inch thick.
Step 2
Set up a breading station with three shallow dishes. In the first dish, pour the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the unsalted breadcrumbs, pepper, garlic powder, smoked paprika, and parsley.
Step 3
Dredge each veal cutlet lightly in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring a complete coating. Finally, press it into the breadcrumb mixture on both sides, making sure it is evenly coated.
Step 4
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the breaded veal cutlets to the skillet, cooking them in batches if necessary to avoid overcrowding.
Step 5
Cook each cutlet for about 3-4 minutes on each side or until golden brown and cooked through. Transfer the cooked schnitzel to a plate lined with paper towels to drain any excess oil.
Step 6
Slice the lemon into wedges and serve alongside the schnitzel. Garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (518.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1564.8 |
| Total Fat 81.9g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 451.4mg | 0% |
| Sodium 1098.7mg | 0% |
| Total Carbohydrate 141.0g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 8.8g | |
| Protein 63.3g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 329.8mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1006.3mg | 0% |
Source of Calories