Low Sodium Wienerschnitzel
Elevate your dinnertime with this Low Sodium Wienerschnitzel—a lighter twist on the classic Austrian favorite! Perfectly tender veal cutlets are pounded thin and coated in a flavorful crust of unsalted breadcrumbs, smoked paprika, garlic powder, and fresh parsley for irresistibly golden results without relying on excessive salt. This recipe combines well-crafted seasoning and traditional pan-frying techniques, creating a crispy, juicy schnitzel that’s both satisfying and heart-friendly. With a quick prep time and simple steps, it’s an easy yet impressive dish for any night of the week. Serve with fresh lemon wedges for a zesty finish and extra parsley for a hint of herbaceous brightness. Whether paired with a fresh salad or roasted vegetables, this low sodium version of Wienerschnitzel ensures deliciousness is never compromised.
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Recipe Information
Ingredients
- 4 pieces (about 4 oz each) Thinly sliced veal cutlets
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Unsalted breadcrumbs
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Smoked paprika
- 2 tablespoons Fresh parsley, finely chopped
- 1 Fresh lemon
- 0.25 cups Olive oil
Instructions
Prepare the veal cutlets by placing each piece between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow dishes. In the first dish, pour the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the unsalted breadcrumbs, pepper, garlic powder, smoked paprika, and parsley.
Dredge each veal cutlet lightly in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring a complete coating. Finally, press it into the breadcrumb mixture on both sides, making sure it is evenly coated.
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the breaded veal cutlets to the skillet, cooking them in batches if necessary to avoid overcrowding.
Cook each cutlet for about 3-4 minutes on each side or until golden brown and cooked through. Transfer the cooked schnitzel to a plate lined with paper towels to drain any excess oil.
Slice the lemon into wedges and serve alongside the schnitzel. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1006 mg | 21% | |
*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.
