Low Sodium Wiener Schnitzel
Savor the classic taste of Wiener Schnitzel with this low sodium twist! Perfect for those watching their salt intake, this recipe features tender veal cutlets—or your choice of chicken or pork—lightly pounded and coated in a beautifully crisp breadcrumb crust. Expertly seasoned with garlic powder and black pepper, and cooked in a blend of unsalted butter and olive oil, each bite offers comforting flavors without compromising on health. Quick and simple to prepare, this hearty dish is ready in just 35 minutes, making it a great option for busy weeknight dinners or special occasions. Serve with fresh lemon wedges and a sprinkle of parsley for added brightness, and enjoy a healthier take on this beloved Austrian classic. Keywords: low sodium Wiener Schnitzel, healthy Wiener Schnitzel recipe, low salt breaded veal, easy Austrian recipes.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) Veal cutlets (or thinly pounded chicken breast or pork cutlets, if preferred)
- 1 cup All-purpose flour
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder (unsalted)
- 2 large Eggs
- 2 tablespoons Unsalted milk (or plant-based milk, if preferred)
- 1.5 cups Plain breadcrumbs (ensure they are low sodium)
- 3 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place each veal cutlet between two pieces of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. This ensures even cooking and a tender texture.
Set up a breading station with three shallow bowls. In the first bowl, combine the flour, black pepper, and garlic powder. In the second bowl, whisk together the eggs and milk. Place the breadcrumbs in the third bowl.
Dredge each cutlet first in the seasoned flour, then dip it in the egg mixture, and finally coat it thoroughly with the breadcrumbs. Press gently to adhere the breadcrumbs evenly but do not pack them on too thickly.
Heat a large skillet over medium heat. Add 1.5 tablespoons of unsalted butter and 1.5 tablespoons of olive oil to the pan. Let the butter melt and combine with the oil until it starts to sizzle lightly.
Working in batches to avoid overcrowding the pan, place 2 breaded cutlets at a time into the skillet. Cook for 2-3 minutes per side, or until the coating is golden brown and the meat is cooked through.
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil. Add the remaining butter and olive oil to the skillet and repeat the process with the remaining cutlets.
Serve the Wiener Schnitzel immediately with lemon wedges for drizzling. Garnish with freshly chopped parsley for a burst of color and freshness, if desired.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.2 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 334 mg | 26% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2149 mg | 46% | |
*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.
