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Wiener Schnitzel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.025
Energy (kCal)625.8
Carbohydrates (g)7.394
Total fats (g)24.256
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. trim fat from schnitzel, cut into serving size pieces. | 2. pound meat with a mallet or a rolling pin. | 3. whisk egg and milk in a dish. | 4. put crumbs in another dish. | 5. dip each piece of veal in egg to coat. | 6. press each piece in crumbs until coated both sides. | 7. put on a plate, put in fridge for about 1 hour. | 8. put oil in frypan - enough to generously cover base, heat. | 9. fry 3-4 minutes each side until golden. | 10. drain on paper towels. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 400 g 536.0 5.6 86.8 18.52
    egg 1 71.5 0.36 6.28 4.755
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981
    breadcrumb 1 cup - - - -
    oil - - - -

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



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