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German: Wiener Schnitzel w/Sautéed Arugula

Source of Recipe

JFC


List of Ingredients

4 veal cutlets (about 1 1/4 lb or 565 g total), cut 1/4-inch (0.6-cm) thick

Salt, to taste

Cracked black pepper, to taste

1/3 cup (80 mL) flour

2 eggs, lightly beaten

1 1/2 cups (375 mL) dry bread crumbs

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) minced shallots

3 cloves garlic, coarsely chopped

3/4 lb (340 g) arugula leaves

Juice of 1/2 lemon

1/2 cup (125 mL) vegetable oil

1/2 cup (125 mL) butter, clarified

1 tomato, chopped

2 tbsp (30 mL) chopped parsley

Lemon wedges, for garnish




Recipe

1Pound each veal cutlet between 2 sheets of plastic wrap or waxed paper, using a meat tenderizer or mallet, until very thin, about 1/8 inch (0.3 cm) thick). Season with salt and pepper. Dredge the meat in the flour to coat, then dip it in the beaten egg and then in the bread crumbs, to coat. Cover and set aside.

2Heat the olive oil in a large saucepan or large deep skillet over medium heat until hot. Add the shallots and garlic; saute, stirring, until fragrant and tender, about 1 minute.

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

3Fry the breaded cutlets in a large skillet in hot oil and clarified butter to brown, about 3 to 4 minutes. Turn and continue to cook until the second side is browned, about 3 to 4 minutes. Remove the cutlets from the skillet to paper towels to drain.

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

SERVES 4

Nutrition per serving: 646 calories; 43 g fat; 42 g protein; 23 g carbohydrates; 3 g fibre