Pork cutlets breaded, then sautéed.
The famous «Wiener Schnitzel» [VEE-nuhr SHNIHT-suhl], always a hit with kids!
|200 g||pork cutlets, thinly sliced|
|1||eggs size large|
|2 tbsp||cornmeal (polenta)||16 g|
|1 tbsp||margarine non-hydrogenated||14 g|
|1 tbsp||canola oil||15 mL|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Tenderize the meat by flattening the cutlets using a meat pounder.
- Prepare 2 shallow dishes: beat the egg in one, and put the cornmeal in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the cornmeal. Turn the cutlets to coat both sides, then set them aside.
- Heat the margarine and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
- Serve on the warmed plates.
The remaining beaten egg may be cooked as an omelet and served along side the cutlets.
Nutrition Facts Table
per 1 serving (110g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Folacin, Iron, Magnesium, Omega-3, Omega-6, Potassium, Vitamin A, Vitamin K
- Good source of :
- Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
- Excellent source of :
- Niacin, Selenium, Vitamin B1, Vitamin B12, Zinc
- Free :
|Meat and Alternatives||3|