Title: Wiener Schnitzel with Sage
Categories: Meat Poultry Pork
Yield: 4 Servings
| 1/3 | c | FLOUR |
| 1 | ts | SALT |
| 1/2 | ts | PEPPER |
| 1 | | EGG |
| 2/3 | c | PLAIN BREAD CRUMBS |
| 1/4 | c | SAGE LEAVES, CUT DIAG. |
| 1 | lb | PORK, CHICKEN CUTLETS, VEAL |
| 2 | tb | OIL |
| 1 | | LEMON WEDGES FOR GARNISH |
ON A LARGE PLATE, COMBINE FLOUR, SALT AND PEPPER. IN A MEDIUM BOWL, COMBINE
EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS AND SAGE.
DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND LASTLY IN BREAD CRUMB
MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE HALF THE MEAT, IN 1 TBSP OIL,
FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT WITH REMAINING MEAT. PLACE MEAT ON
SERVING PLATTER AND GARNISH. MAKES 4 SERVINGS, EACH 317 CALORIES, 12 g FAT,
29 g PROTIEN, 142 mg CHOL, 21 g CARBS, 761 mg SODIUM.