Wiener Schnitzel With Sage
Ingredients
1. poultry, pork
2. 1/3 cup flour
3. 1 teaspoon salt
4. 1/2 teaspoon pepper
5. 1 each egg
6. 2/3 cup plain bread crumbs
7. 1/4 cup sage leaves, cut diag.
8. 1 lb pork, chicken cutlets, veal
9. 2 tablespoon oil
10. 1 each lemon wedges for garnish
Preparation method
ON A LARGE PLATE, COMBINE FLOUR, SALT AND PEPPER. IN A MEDIUM BOWL, COMBINE EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS AND SAGE. DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND LASTLY IN BREAD CRUMB MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE HALF THE MEAT, IN 1 TBSP OIL, FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT WITH REMAINING MEAT. PLACE MEAT ON SERVING PLATTER AND GARNISH. MAKES 4 SERVINGS, EACH 317 CALORIES, 12 g FAT, 29 g PROTIEN, 142 mg CHOL, 21 g CARBS, 761 mg SODIUM.
