Wiener Schnitzel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 slices Veal cutlet (each 140 grams)
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- salt
- freshly ground peppers
- vegetable oil (to saute)
- 1 Tbsp butter
- Lemon wedge (for garnish)
Preparation steps
Rinse the cutlets, pat dry and place between 2 sheets of waxed paper. With the flat side of a meat mallet or the bottom of a pan, pound the meat to 3-4 mm (approximately 1/8-inch) thickness, season with salt and pepper.
Place the flour in a shallow bowl, beat the eggs in another bowl and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs, patting to adhere.
Heat the oil in a large skillet and saute the cutlets until golden brown about 2 minutes. Turn the cutlets over and saute 1-2 minutes and add the butter to the pan. Turn the cutlets over in the butter and saute until golden brown and just cooked through. Drain on paper. towels.
Serve with lemon wedges.
