Classic Schnitzel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the salad
- 1 Cucumber
- salt
- ½ bunch scallions
- 1 ½ Tbsps lemon juice
- 3 Tbsps sunflower oil
- freshly ground peppers
- sugar (to taste)
- For the Schnitzel
- 2 Tbsps Pastry flour
- 2 eggs
- 125 grams breadcrumbs
- 4 Veal cutlets (each about 160 grams)
- 3 Tbsps clarified butter
Preparation steps
For the salad: Rinse the cucumber and cut in half lengthwise. Remove seeds and cut into slices. Mix with 1 teaspoon salt and let stand for about 30 minutes. Rinse the scallions and cut into thin strips (julienne). Rinse the cucumber slices and squeeze them well. Mix with scallions, 2 tablespoons of lemon juice and oil and season with salt, pepper and a little sugar to taste.
For the schnitzel: Place in separate dishes the flour, eggs and breadcrumbs. Lightly beat the eggs.
Rinse the veal, pat dry and if necessary flatten (about 4 mm thick) (approximately 1/4 inch) and season both sides with salt and pepper. Dredge veal in flour, then dip in egg and coat with breadcrumbs, pressing lightly. Cook in hot butter in a skillet until golden brown, about 5 minutes, spooning butter over veal occasionally and turning veal once.
Drain on paper towels and serve with the salad.
