Wiener schnitzel with sage

4 servings

Ingredients

Quantity Ingredient
⅓ cup FLOUR
1 teaspoon SALT
½ teaspoon PEPPER
1 each EGG
⅔ cup PLAIN BREAD CRUMBS
¼ cup SAGE LEAVES, CUT DIAG.
1 pounds PORK, CHICKEN CUTLETS, VEAL
2 tablespoons OIL
1 each LEMON WEDGES FOR GARNISH

Directions

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.

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