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Veal Schnitzel

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Veal Schnitzel

Veal Schnitzel - Classic home-style cuisine - with a veal cutlet!

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Health Score:
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
482
calories
Calories

Healthy, because

Even smarter

Nutritional values

The former favourite dish of diplomat Baron von Holstein is quickly prepared and is full of important nutrients. It contains above all protein, provitamin A and B vitamins; smoked salmon and caviar also provide omega-3 fatty acids and iodine.

The traditional side dish for the Schnitzel Holstein is fried potatoes. If you want to save calories, you can also add simple boiled or jacket potatoes.

1 serving contains
(Percentage of daily recommendation)
Calorie482 kcal(23 %)
Protein54 g(55 %)
Fat23 g(20 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D6.7 μg(34 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin21.9 mg(183 %)
Vitamin B₆0.6 mg(43 %)
Folate68 μg(23 %)
Pantothenic acid2.6 mg(43 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C2 mg(2 %)
Potassium569 mg(14 %)
Calcium70 mg(7 %)
Magnesium57 mg(19 %)
Iron6.3 mg(42 %)
Iodine20 μg(10 %)
Zinc5.1 mg(64 %)
Saturated fatty acids9.6 g
Uric acid375 mg
Cholesterol384 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4
salt-packed Anchovy fillets (from a jar)
2
Sardines (canned, drained)
2 slices
Smoked salmon (each about 40 grams)
4 slices
4
1 ounce
4
1 ounce
1
Pickled cucumber (about 30 grams)
1
2 tablespoons
Caper (from a jar)
Preparation

Kitchen utensils

1 Tablespoon, 1 Meat mallet (or heavy pot), 1 Aluminum foil, 1 Plastic wrap, 1 Paper towel, 1 small Sieve, 1 Slotted spatula, 2 large Non-stick pans, 1 Small knife, 1 Large knife, 1 Cutting board

Preparation steps

1.
Veal Schnitzel preparation step 1

Place anchovy fillets in a small sieve. Rinse well and pat dry.

2.
Veal Schnitzel preparation step 2

Drain the sardines, remove the skins and halve sardines lengthwise. Remove any bones. Cut each salmon slice in half.

3.
Veal Schnitzel preparation step 3

Remove the crusts from bread and cut slices in half diagonally.

4.
Veal Schnitzel preparation step 4

Rinse veal cutlets and pat dry. Place cutlets between 2 pieces of plastic wrap. Gently pound with a meat mallet (or a heavy pot) until uniformly thin.

5.
Veal Schnitzel preparation step 5

Season the cutlets with pepper. Heat 10 grams (about 2 teaspoons) butter in 2 pans. Sauté 2 cutlets in each pan, for 2-3 minutes on each side. Wrap cutlets in aluminum foil and set aside. Wipe out pans with a paper towel.

6.
Veal Schnitzel preparation step 6

Heat 10 grams butter (about 2 teaspoons) in a pan and brown the bread slices on both sides until golden brown. Remove and place on paper towels. Let cool slightly.

7.
Veal Schnitzel preparation step 7

For the fried eggs, heat the remaining butter in the second pan. Crack each egg into the hot fat. Season with salt and fry for a few minutes until the egg white is opaque but yolk is still runny. 

8.
Veal Schnitzel preparation step 8

Layer each of the toasted bread triangles with salmon, anchovies, sardines and caviar.

9.
Veal Schnitzel preparation step 9

Cut the gherkin cut into slices. Rinse lemon in hot water, wipe dry and cut into 8 wedges.

10.
Veal Schnitzel preparation step 10

Remove cutlets from the foil and season with salt. Arrange cutlets on plates, top with a fried egg and sprinkle with some capers. Add bread triangles to plates. Garnish with gherkin slices and lemon wedges.