Wiener schnitzel
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Thin veal cutlets coated in flour, egg and breadcrumbs; 4 servings without sides.
4 servingsFinal yield 1,100 g
Ingredients
- 700 gVeal, leg, top round, cap off, cutlet, boneless, raw
- 100 gWheat flour, white, all-purpose, unenriched
- 200 gEgg, whole, raw, fresh
- 180 gBread, crumbs, dry, grated, plain
- 55 gOil, olive, salad or cooking
- 5 gSalt, table
Method
- Pound veal to 4 mm, salt and coat in flour, egg and crumbs.
- Heat 110 g oil to 175 °C and fry two schnitzels at a time for 2 minutes per side; the coating should ripple.
- Drain for 3 minutes on a rack and serve immediately.
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
- 2,596.2 kcal
- Protein
- 214 g
- Fat
- 99 g
- Total carbohydrate (by difference)
- 207.3 g
- Total dietary fibre (USDA)
- 10.8 g
- Saturated fatty acids
- 21.8 g
- Sodium
- 4,144.6 mg
- Salt (sodium × 2.5)
- 10.4 g
Per serving
- Energy
- 649.1 kcal
- Protein
- 53.5 g
- Fat
- 24.8 g
- Total carbohydrate (by difference)
- 51.8 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 5.5 g
- Sodium
- 1,036.2 mg
- Salt (sodium × 2.5)
- 2.6 g
Per 100 g of finished food
- Energy
- 236 kcal
- Protein
- 19.5 g
- Fat
- 9 g
- Total carbohydrate (by difference)
- 18.8 g
- Total dietary fibre (USDA)
- 0.98 g
- Saturated fatty acids
- 2 g
- Sodium
- 376.8 mg
- Salt (sodium × 2.5)
- 0.94 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.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- 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
May contain: Soy, Milk, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal