Fried breaded pork schnitzel
- Good for lunch
Less suited for dinner.
Pounded pork loin slices in a flour, egg and breadcrumb coating, fried golden in lard and served with lemon. 4 servings (4 schnitzels) without a side; serve with mashed potatoes.
4 servingsFinal yield 820 g
Ingredients
- 500 gPORK CHOP, CUTLET
- 0.5 5 ml teaspoonSALT, AVERAGE
- 40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
- 110 gEGG WITHOUT SHELL
- 2 15 ml tablespoonMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 1.5 dlFLOUR, BREADCRUMBS
- 71 gLARD, FRYING FAT
- 0.5 piece · smallLEMON, WITHOUT SKIN
Method
- Pound the pork slices to about 5 mm, nick the edges and season with salt.
- Beat the eggs with the milk. Coat the meat in flour, egg and breadcrumbs, pressing the coating on only lightly.
- Heat the lard in a frying pan (about 1 cm deep) and fry the schnitzels for 3–4 minutes per side until golden. Drain and serve with a lemon wedge.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,149.3 kcal
- Protein
- 138.3 g
- Fat
- 137.9 g
- Carbohydrate
- 87.2 g
- Total carbohydrate (by difference)
- 95.4 g
- Fibre (Fineli)
- 4.9 g
- Saturated fatty acids
- 66.7 g
- Sodium
- 1,592.4 mg
- Salt (sodium × 2.5)
- 4 g
Per serving
- Energy
- 537.3 kcal
- Protein
- 34.6 g
- Fat
- 34.5 g
- Carbohydrate
- 21.8 g
- Total carbohydrate (by difference)
- 23.9 g
- Fibre (Fineli)
- 1.2 g
- Saturated fatty acids
- 16.7 g
- Sodium
- 398.1 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 262.1 kcal
- Protein
- 16.9 g
- Fat
- 16.8 g
- Carbohydrate
- 10.6 g
- Total carbohydrate (by difference)
- 11.6 g
- Fibre (Fineli)
- 0.59 g
- Saturated fatty acids
- 8.1 g
- Sodium
- 194.2 mg
- Salt (sodium × 2.5)
- 0.49 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0