Low Fat Wienerschnitzel
Savor the classic flavors of traditional Viennese cuisine with this guilt-free twist on a beloved dish—Low Fat Wienerschnitzel! Perfectly crisp and golden, these oven-baked cutlets feature lean boneless pork or chicken breast coated in whole wheat breadcrumbs seasoned with fresh parsley and bright lemon zest. With a quick prep time of just 20 minutes, this healthy alternative eliminates heavy frying while delivering unforgettable crunch. Ideal for health-conscious diners, every bite is packed with flavor yet stays low in fat, making it a wholesome meal option. Finished with a garnish of vibrant lemon slices, pair this schnitzel with a light side salad or steamed vegetables for a balanced and satisfying dish that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 4 pieces Boneless pork cutlets (or chicken breast as a lean alternative)
- 1 cup Whole wheat breadcrumbs
- 0.5 cup All-purpose flour
- 3 Egg whites
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Grated lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 spray can Olive oil spray
- 4 pieces Lemon slices (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place each pork cutlet (or chicken breast) between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness.
In a shallow bowl or plate, combine the breadcrumbs, parsley, and lemon zest. Stir to mix evenly.
In another shallow bowl or plate, mix the flour with salt and pepper.
Beat the egg whites in a separate shallow bowl until frothy.
Dredge each cutlet in the flour mixture, shaking off any excess. Then, dip it into the egg whites, followed by the breadcrumb mixture, pressing gently to help the coating adhere.
Arrange the breaded cutlets on the prepared baking sheet and lightly spray the tops with olive oil spray to ensure a crisp texture.
Bake in the preheated oven for 10-12 minutes. Then flip the cutlets, spray the other side with olive oil, and bake for another 3-5 minutes, or until golden brown and cooked through.
Remove the cutlets from the oven and allow them to rest for 2-3 minutes.
Serve warm with a lemon slice on top for garnish. Optionally, pair with a light side salad or steamed vegetables for a complete low-fat meal.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 5.5 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2331 mg | 50% | |
*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.
