Wiener Schnitzel with Parsley Potatoes and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 85.3 μg | (142 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28.8 mg | (240 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,708 mg | (43 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the Wiener Schnitzel
- 4 Veal cutlets
- 2 eggs
- 150 grams breadcrumbs
- 50 grams Pastry flour
- salt
- peppers
- 2 Tbsps clarified butter
Preparation steps
For the salad, rinse the potatoes, cover with water and cook for about 25 minutes. Drain, let the water evaporate and then peel.
For the Wiener Schnitzel, rinse the meat, pat dry and remove the fat from the edges if necessary. Flatten the cutlet slightly.
Season the eggs with salt and pepper in a deep dish and beat together.
Place the breadcrumbs and the flour on separate plates.
First, turn the cutlets in the flour, then dip into the beaten egg. Finally, coat with the breadcrumbs.
Heat the clarified butter and fry the cutlets in portions until golden yellow on each side. Keep warm.
For the salad, rinse the lettuce, pat dry and tear into bite-sized pieces.
For the dressing, mix the sour cream with the lemon juice and season with salt and pepper.
Toss the potatoes in some hot butter. Finely chop the parsley and shower over the potatoes. Cut the lemon into slices.
Arrange the lettuce, potatoes and cutlets on plates and drizzle the salad with the salad dressing. Serve garnished with lemon slices.
