Schnitzel
Moderate nutritional value
Панированная жареная котлета.
Шницель — тонкая котлета (телятина или свинина) в панировке, обжаренная. Много белка и жира. Подавайте с лимоном и салатом или овощами для баланса.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 18g | 32.1% |
| Fat | 14g | 20.0% |
| Carbs | 14g | 4.7% |
| Simple Sugars | 4.9g | Estimate |
| Complex Carbs | 9.1g | Estimate |
| Water | 48g | 1.9% |
| Calories | 250 | 11.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 4.9 | g | 24.5% |
| Monounsaturated | 5.6 | g | 22.4% |
| Polyunsaturated | 3.5 | g | 26.9% |
| Omega-3 | 1.05 | g | Estimate |
| Omega-6 | 2.45 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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Recipe
See full recipeIngredients
- Veal or pork cutlets 2 (150 g each)
- Plain flour 50 g
- Eggs, beaten 2
- Fine breadcrumbs 100 g
- Clarified butter or oil for frying 150 ml
- Lemon 1, cut into wedges
- Salt to taste
- Black pepper to taste
Instructions
- 1
Place each cutlet between sheets of plastic and pound to about 5 mm thick, then season both sides with salt and pepper.
- 2
Set up three plates with flour, beaten egg and breadcrumbs.
- 3
Coat each cutlet in flour, dip in egg, then press into the breadcrumbs, shaking off the excess so the crumb stays loose.
- 4
Heat plenty of clarified butter in a wide pan until shimmering.
- 5
Fry each schnitzel for about 2 minutes per side, swirling the pan so the coating puffs, until golden and crisp.
- 6
Drain on paper towels and serve at once with lemon wedges.