A to Z Recipes

Welcome to a great place for recipes!

WIENER SCHNITZEL WITH

SAUTEED ARUGULA

4 veal cutlets (about 1 1/4 pounds) cut 1/4 inch thick

Salt and ground black pepper to taste

1/3 cup flour

2 eggs, lightly beaten

1 1/2 cups fresh bread crumbs

2 tablespoons olive oil

1 tablespoon minced shallots

3 cloves garlic, coarsely chopped

3/4 pound arugula

Juice of 1/2 lemon

Cracked black pepper to taste

1/2 cup vegetable oil

1/2 cup butter, clarified

1 tomato, chopped

2 tablespoons chopped parsley

Lemon wedges

Pound each cutlet between 2 sheets plastic wrap or wax paper, using a meat tenderizer or mallet, until very thin (about 1/8 inch thick). Season with salt and pepper. Dredge meat in flour to coat, dip in egg, then dip in bread crumbs to coat. Cover and set aside.

Heat olive oil in a large saucepan or a large deep skillet over medium heat until hot. Add shallots and garlic and sauté, stirring, until fragrant and tender, about 1 minute.

Add half the arugula with any water clinging to leaves after rinsing. Turn with tongs until it begins to wilt, then add remaining arugula. Continue to cook, stirring, until leaves are wilted but still bright green, about 1 to 2 minutes. Squeeze lemon juice over arugula, then season with salt and cracked pepper to taste. Keep arugula warm while preparing the veal.

Fry breaded cutlets in a large skillet in hot vegetable oil and clarified butter to brown, about 3 to 4 minutes. (Less fat can be used if desired.) Turn and continue to cook until second side is browned, about 3 to 4 minutes. Remove from skillet to paper towels to drain.

Serve veal on a bed of sautéed arugula sprinkled with chopped tomato and parsley and garnished with lemon wedges.

Makes 4 servings, each 646 calories, 42 grams protein, 23 grams carbohydrates, 3 grams fiber, 43 grams fat, 253 milligrams cholesterol, 238 milligrams sodium.

(TOP)

*DISCLAIMER:

Recipes posted are for informational, educational, and/or entertainment

purposes only.  Please consult a health professional for any special dietary

needs.  The ONLY guarantee (expressed or implied) made by the publisher

of A to Z Recipes is the following:

"The contents of this website and the A to Z Recipes newsletter, including

ALL recipes, will use disk space."

The services provided are free of charge and done in my spare time.  If you choose,

you may make a donation to compensate me for the time and expenses incurred. 

See the tab for donations or click link:

Support A to Z Recipes