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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Schnitzel: | 2. Pound the meat thin and cut the fringes carefully. | 3. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. | 4. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom. | 5. Breading: | 6. Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs. | 7. Sauce: | 8. Melt margarine in a large saucepan. Add onion and mushrooms and fry until golden. Add water, bring to a boil, and blend in the brown gravy mix. | 9. Reduce heat to medium and cook for about 5-10 minutes. Before serving, sprinkle with finely chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop veal	4			-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	2			143.0	0.72	12.56	9.51
breadcrumb	1	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
oil				-	-	-	-
mushroom	1	cup	chopped canned strained	-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
onion	1/2		diced	32.0	7.472	0.88	0.08
brown gravy mix	1	package		-	-	-	-
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.