Cheese-Stuffed Schnitzel
Schnitzel is a wonderfully tasty, juicy meat dish! A schnitzel is a thin, breaded piece of meat fried in oil. It's traditionally made from veal, but chicken or pork work too. You can also put a fun spin on the classic by tucking cheese inside. Done right, the meat comes out crispy on the outside and juicy within. It looks tricky, but it's actually a breeze to make at home. Give it a try!
Julia M.
Recipe author
Cheese-Stuffed Schnitzel
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
17 g
Fats 38 %
18 g
Carbohydrates 27 %
13 g
280 kcal
GI:
0
/
0
/
100
- Cheese-stuffed schnitzel is one of my family's favorites. It's not just an everyday lunch or dinner — it looks elegant and appetizing enough for a party table, too. So, to make schnitzel, start with your meat (I use pork). Cut it into thin, portion-sized pieces and pound them a little. It's easiest to cover the meat with plastic wrap before pounding, so the pieces don't fly all over the kitchen. Season the pounded meat with salt and spices, rubbing them in with your hands. Lay a slice of cheese on half of each piece, then fold the other half over so the cheese is sealed inside. Set out three bowls — one with flour, one with breadcrumbs, and one with beaten egg. First dredge the schnitzels in flour, then dip them in egg, then coat them in breadcrumbs. The whole secret to a crispy schnitzel is frying the meat in plenty of hot oil. Heat enough vegetable oil in a skillet (or deep fryer) and carefully lower in the schnitzels. Cook for 3-5 minutes. Have a paper-towel-lined plate ready so the finished schnitzels can drain off any excess oil. A golden, well-fried schnitzel looks so appetizing and smells so good that no one can resist it. Always serve the schnitzels hot — when you cut into them, melted cheese will ooze out invitingly. Any side dish goes great with them, and fresh vegetables or a salad make a wonderful addition. For a sauce, serve mustard or sour cream. Enjoy!
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
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Cheese 'Soviet' - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 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
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Breadcrumbs - 347 kcal/100g
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