Wiener Schnitzel - Breaded Veal CutletTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:336.1 kcal
Proteins:13.7 g
Fats:26.1 g
Carbohydrate:11.3 g
Fibers:0.5 g
Sugar:0.6 g
Cholesterol:68.4 mg
Sodium:114.6 mg
Calcium:29.4 mg
Energy:869 kcal
Proteins:35.3 g
Fats:67.6 g
Carbohydrate:29.2 g
Fibers:1.4 g
Sugar:1.6 g
Cholesterol:177 mg
Sodium:296.3 mg
Calcium:75.9 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
150
g
veal scaloppini (cutlets)
salt and pepper
80
g
flour
1
eggs
15
ml
milk
5
ml
oil
80
g
bread crumbs
200
g
oil
METHOD
- Make incisions along the edge of the meat, beat it soft, salt it.
- Breading: dip in the flour on both sides, then turn in beaten egg, and immerse in the breadcrumbs.
- Frying: fry in the hot oil for about 2 minutes each side, until golden brown, or deep-fry in a fryer.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Always use a flat mallet to beat the meat; a ribbed surface damages the meat’s structure, causing it to lose moisture while cooking.
After frying, put the Schnitzels in a preheated oven for about a minute.
Serve with a slice of lemon and potato salad, or with parsley potatoes and cranberry preserve.
