Viennese schnitzel classic
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Measure out the ingredients
Step 2:
Wash the meat, cut it lengthwise into plates no more than 1 cm thick, beat it off on both sides. I always beat through the film so that the splashes from the meat do not fly in all directions.
Step 3:
Rub the meat with salt and pepper.
Step 4:
Beat eggs lightly with a fork.
Step 5:
Add the herbs of Provence to the flour and mix.
Step 6:
Roll each schnitzel in flour.
Step 7:
Dip in beaten eggs.
Step 8:
And pan well in breadcrumbs. Leave the meat to lie down for 2-3 minutes.
Step 9:
Fry the schnitzels in a hot frying pan in vegetable oil for 3-4 minutes on each side until a golden crust forms.
Step 10:
Put the finished schnitzels on a napkin to drain excess fat. Serve with a salad of fresh vegetables.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
- Italian herbs blend - 259 kcal/100g
