Wiener Schnitzel with Parsley Potatoes and Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,005 cal. | (48 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 52.5 mg | (438 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 2,473 mg | (62 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 679 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 10 g |
Ingredients
- For cucumber salad
- 1 Cucumber
- 140 grams sour Whipped cream
- 2 Tbsps Natural yogurt
- 1 ½ Tbsps freshly chopped Dill
- salt
- freshly ground peppers
- 1 tsp lemon juice
- For the Schnitzel
- 3 Tbsps sweet Mustard
- 2 Tbsps Horseradish cream (canned)
- 8 Veal cutlets (ready to cook, 80 grams)
- 80 grams Pastry flour (for dusting)
- 1 egg
- 120 grams breadcrumbs
- 3 Tbsps clarified butter
Preparation steps
Rinse the potatoes and cook for about 25 minutes in boiling salted water.
Meanwhile peel the cucumber, cut in half lengthwise, remove seeds and cut into thin slices or plane.
Mix the sour cream with yogurt and dill and season with salt, pepper and lemon juice.
Add the cucumber slices, mix and allow to stand briefly.
Mix the mustard with horseradish.
Rinse the cutlets, pat dry, plate, coat with the mustard mixture. Dredge first in flour, then in beaten egg and finally in breadcrumbs.
Press the breading on firmly and cook the cutlets in hot butter until golden.
Strain potatoes, rinse with cold water, drain and peel.
Cook the parsley in a hot pan with melted butter and mix into potatoes.
Serve the cutlets with parsley potatoes on plate and garnish with lemon slices. Serve the cucumber salad separately in small bowl.
