Breaded cutlet
Breaded cutlet, or schnitzel, is a dish consisting of a thin slice of meat (typically pork, veal, or chicken) that is pounded thin, coated in flour, egg, and breadcrumbs, and then pan-fried until golden and crispy. It is a staple in Central European cuisine, particularly associated with Austria and Germany, though similar preparations exist worldwide.
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🍽️ Nutrition at a glance
This dish is high in protein from the meat and fat from the frying oil, with a moderate amount of carbohydrates from the breading. A typical serving provides a good source of iron and B vitamins, and generally ranges from 400 to 600 calories depending on the meat type and portion size.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 22 g |
| Carbs | 28 g |
| Fat | 25 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Iron | 2.5 mg |
| Zinc | 3.2 mg |
| Phosphorus | 180 mg |
| Niacin (B3) | 5.0 mg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 1.0 mcg |
| Selenium | 18 mcg |
| Potassium | 310 mg |
Per 1 piece (150 g) · estimated, varies by recipe
💡 What's interesting
The Wiener Schnitzel, a protected geographical indication in Austria, must be made with veal, while many other versions use pork or chicken. Nutritionally, the thin pounding of the meat allows for quick cooking, which can help retain moisture and tenderness despite the high-heat frying method.
