Low Sodium Classic Veal Schnitzel
Discover the irresistible charm of **Low Sodium Classic Veal Schnitzel**, a lighter take on the traditional German favorite. This recipe balances health-conscious cooking with classic flavors, featuring tender veal cutlets coated in a seasoned blend of garlic powder, paprika, and panko breadcrumbs for a perfectly crispy finish. Skipping the salt doesn't mean sacrificing taste—zesty lemon wedges add a bright, tangy kick to each bite. With just 30 minutes of prep and cooking time, this easy-to-make dish is perfect for busy weeknights or elegant dinners. Pair it with a fresh green salad or steamed vegetables for a wholesome meal that's as satisfying as it is heart-healthy. Keywords: low sodium schnitzel, veal schnitzel recipe, healthy schnitzel, easy skillet meals.
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Recipe Information
Ingredients
- 4 Veal cutlets
- 0.5 cup All-purpose flour
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 1 Lemon
- 0.25 cup Olive oil
Instructions
Place the veal cutlets, one at a time, between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/4 inch.
In a shallow dish, combine the flour, ground black pepper, garlic powder, and paprika. Mix well to ensure an even blend of seasonings.
In another shallow dish, whisk together the eggs and milk until well combined.
On a separate plate, spread out the panko breadcrumbs.
Dredge each veal cutlet first in the seasoned flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs. Press the breadcrumbs gently to adhere to the meat. Repeat for all cutlets.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded veal cutlets in a single layer. Cook for about 3-4 minutes per side, or until golden brown and cooked through.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Slice the lemon into wedges and serve alongside the schnitzel for squeezing over the top before eating.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 251 mg | 19% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2074 mg | 44% | |
*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.
