Wiener Schnitzel With Sage

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Servings: 4 Difficulty: Intermediate
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Crispy pan-fried cutlets infused with aromatic sage and served with bright lemon wedges.
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This classic dish elevates the traditional Wiener Schnitzel by incorporating fresh sage into the breadcrumb coating, adding an earthy, aromatic depth to the crispy exterior. The cutlets&# 226;€”whether veal, pork, or chicken—are pounded thin to ensure a tender bite and a shatteringly crisp crust. The combination of seasoned flour, a light egg wash, and sage-studded breadcrumbs creates a golden, flavorful barrier that locks in moisture. Served immediately with lemon wedges, the bright acidity cuts through the richness of the fried coating, balancing the savory herbs. It is an elegant yet approachable main course perfect for dinner parties or a special weeknight meal, offering a comforting, home-style experience with a sophisticated twist.

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Wiener Schnitzel With Sage

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 658.6

Description

This classic dish elevates the traditional Wiener Schnitzel by incorporating fresh sage into the breadcrumb coating, adding an earthy, aromatic depth to the crispy exterior. The cutlets&# 226;€”whether veal, pork, or chicken—are pounded thin to ensure a tender bite and a shatteringly crisp crust. The combination of seasoned flour, a light egg wash, and sage-studded breadcrumbs creates a golden, flavorful barrier that locks in moisture. Served immediately with lemon wedges, the bright acidity cuts through the richness of the fried coating, balancing the savory herbs. It is an elegant yet approachable main course perfect for dinner parties or a special weeknight meal, offering a comforting, home-style experience with a sophisticated twist.

Ingredients

Directions

  1. Place flour, salt, and pepper on a large plate and mix together.
  2. In a medium bowl, beat the egg with 2 tablespoons of water until smooth.
  3. On a separate large plate, combine the plain bread crumbs with the chopped sage leaves.
  4. Dredge each cutlet in the flour mixture, shaking off any excess.
  5. Dip the floured cutlet into the egg mixture, ensuring it is fully coated.
  6. Press the cutlet into the sage breadcrumb mixture, coating both sides evenly.
  7. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
  8. Fry half of the breaded cutlets in the skillet for 2 to 4 minutes per side, or until golden brown and crisp.
  9. Transfer cooked cutlets to a plate lined with paper towels to drain.
  10. Add the remaining oil to the skillet and repeat the frying process with the remaining cutlets.
  11. Arrange the fried schnitzel on a serving platter and garnish with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 658.6kcal
% Daily Value *
Total Fat 29.8g46%
Saturated Fat 8.2g41%
Cholesterol 184.1mg62%
Sodium 5229.0mg218%
Total Carbohydrate 57.9g20%
Dietary Fiber 10.2g41%
Sugars 1.2g
Protein 42.6g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: schnitzel, sage, crispy, fried, veal, pork, chicken, cutlets, german, breadcrumbs, egg wash, lemon, pan-fried, appetizer, main course, herbs, comfort food, easy dinner, crunchy, classic
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