Drunken Schnitzels: Veal Cutlets in Red Wine

January 19, 2017

Let me break down these red wine veal schnitzels. Today we’re making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded cutlets), baked in red wine (I don’t need to explain red wine to you).

6-7 large veal cutlets
5-6 ounces white flour
3 eggs
2 tablespoons seasoned salt
Oil
4 garlic cloves
2 tablespoons parsley
2 cups red wine

Clean any skin and tendons from veal cutlets, and cut each in half. Take a meat mallet, and beat each four or five times on both sides. Pour flour on one larger plate. Beat eggs, add 1 tablespoon of...
See the full directions on my site

Nutritions

Calories
127

Sodium
2387mg
99% DV

Fat
3g
4% DV

Protein
3g
6% DV

Carbs
13g
4% DV

Fiber
1g
6% DV