Know what’s on your plate
Wiener schnitzel
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 213 kcal —
- Protein 21 g 42%
- Carbohydrate 13 g 5%
- Fat 8.5 g 11%
- Saturated fat 1.2 g 6%
- Fibre 0.2 g 1%
- Sugars 0.7 g —
- Sodium 117 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 13 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 1.5 µg 8%
- Vitamin E 1.7 mg 11%
- Thiamin (B1) 0.17 mg 14%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 5.3 mg 33%
- Pantothenic acid (B5) 0.76 mg 15%
- Vitamin B6 0.44 mg 26%
- Biotin (B7) 2.6 µg 9%
- Folate (B9) 25 µg 6%
- Vitamin B12 1.6 µg 67%
Minerals
- Calcium 27 mg 2%
- Iron 1 mg 6%
- Magnesium 25 mg 6%
- Phosphorus 225 mg 18%
- Potassium 328 mg 7%
- Zinc 2.2 mg 20%
- Copper 0.05 mg 6%
- Manganese 0.16 mg 7%
- Iodine 14 µg 9%
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Questions about Wiener schnitzel
What meat goes into a traditional Wiener schnitzel?
It is made with veal, cut thin and flattened before being coated in flour, beaten egg and breadcrumbs. Schnitzel made with pork or chicken is a different version, even when served in the same style.
How do you get the coating on a Wiener schnitzel to puff up?
Fry it in a generous layer of hot clarified butter or neutral oil, deep enough for the schnitzel to move freely. Gently swirl the pan as it cooks so hot fat washes over the top; the loose coating lifts into a wavy crust.
How long should you fry Wiener schnitzel?
Flatten the veal to about 5 mm and fry each schnitzel for roughly 2 minutes per side in fat at about 170 °C, until golden and cooked through. Fry in batches so the fat stays hot.
What is Wiener schnitzel usually served with?
A wedge of lemon is classic, often alongside Austrian-style potato salad, parsley potatoes or a simple green salad. Add the lemon just before eating so the crisp coating does not turn soggy.
Can you make Wiener schnitzel with pork instead of veal?
Yes: use thin pork escalopes and prepare them in the same flour, egg and breadcrumb coating. The result is a pork schnitzel rather than traditional Wiener schnitzel.
How should you store leftover Wiener schnitzel?
Cool it promptly, refrigerate in a covered container and eat within 2–3 days. Reheat on a wire rack in an oven at 180 °C until piping hot; a microwave softens the coating.
Why is it called Wiener schnitzel?
Wiener means ‘Viennese’ in German, so the name means ‘Viennese schnitzel’. The dish is closely associated with Vienna and is traditionally made with veal.
Source: CoFID (UK) 19-641 · per 100 g · carbohydrate per EU label, fibre excluded
