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Add a photoThis recipe is very popular in European countries: in Austria it’s called schnitzel, in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin.
It’s a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen)
Ингредиенты
Инструкции
- Wash and tenderize the meat with meat tenderizer.
- ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the âhammerâ to tenderize the meat.***
- Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
- Pour the flour in a disposable plate.
- In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
- Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
- Fry the cutlets on each side until golden brown.
- Serve warm with mashed potato, rice or grilled vegetables.
- Enjoy!
- Helen @Helen's Cooking
- http://www.helenscooking.info
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 165 | 61% |
| Total Fat 18.28g | 23% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 655mg | 27% |
| Potassium 333mg | 10% |
| Total Carbs 4.9g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.1g | 0% |
| Protein 20.69g | 33% |
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