Viennese veal schnitzel
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Cut the veal into steaks.
Step 2:
Beat well, covering with a film to a thickness of meat 3-5 mm.
Step 3:
Make a pie of eggs, milk, salt and pepper.
Step 4:
Breading schnitzel (alternately: flour, lemon, crackers.)
Step 5:
Pour vegetable oil into the pan and add butter. Cook for 3-4 minutes on each side.
Step 6:
We put the meat on a napkin to get rid of excess fat. The dish is ready. Thank you for being with me. Bye everyone and bon appetit
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
