Veal, leg (top round), separable lean and fat, cooked, pan-fried, breaded
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a classic preparation of veal leg, where thin cutlets are pounded, coated in breadcrumbs, and pan-fried to a golden crisp. The result is a tender, juicy interior with a satisfyingly crunchy exterior, offering a savory, mildly rich flavor. Nutritionally, it provides a strong protein punch with a moderate calorie count, making it a substantial yet lean main course.
Calorie split: 47% protein · 17% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for the perfect contrast between the crispy, golden breading and the tender, juicy veal inside. It's a versatile comfort food that pairs beautifully with everything from lemon wedges and capers to rich mushroom sauces, making it a staple in many European and American households.
⚠️ Watch-outs & how to enjoy it better
The pan-frying method can add significant sodium and fat, and the breading may cause blood-sugar spikes for some. To counteract this, choose a light, whole-grain breading, use a non-stick pan with minimal oil, and pair it with fiber-rich vegetables or a simple salad to slow digestion and balance the meal.
Key benefits
- High-quality, complete protein source for muscle maintenance
- Provides essential minerals like zinc and B vitamins (especially B12)
- Lower in fat than many other breaded, fried meats
- Versatile base for various sauces and accompaniments
- Quick-cooking, suitable for weeknight meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'schnitzel' comes from the German word for 'slice' or 'cutlet,' and the dish's origin is a subject of friendly culinary debate between Austria and Italy, with each claiming a historical precedence for the breaded, fried cutlet.
Full nutrition (USDA data · scales with serving)
| Water | 51.3 g |
| Energy | 238 kcal |
| Energy | 994 kj |
| Protein | 27.3 g |
| Total lipid (fat) | 9.2 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 9.9 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.57 g |
| Sucrose | 0.00 g |
| Glucose | 0.17 g |
| Fructose | 0.23 g |
| Lactose | 0.00 g |
| Maltose | 0.18 g |
| Galactose | 0.00 g |
| Starch | 5.5 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 250 mg |
| Potassium, K | 371 mg |
| Sodium, Na | 454 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.14 mg |
| Selenium, Se | 16.5 ug |
| Fluoride, F | 21.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.35 mg |
| Niacin | 10.3 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 27.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 33.0 ug |
| Choline, total | 113 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 34.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.53 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.07 mg |
| Tocopherol, delta | 0.02 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.10 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.98 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 112 mg |
| Phytosterols | 3.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.2 g |
| Lysine | 2.1 g |
| Methionine | 0.63 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.86 g |
| Valine | 1.5 g |
| Arginine | 1.6 g |
| Histidine | 0.96 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
FAQ
Is this dish high in cholesterol?
Veal is relatively lean, but pan-frying with oil and the breading can add cholesterol. The exact amount depends on the cut and cooking method, but it's generally considered a moderate-cholesterol option compared to fattier meats.
Can I make this healthier?
Yes, you can use an air fryer or oven-bake the breaded veal to reduce added fat. Using whole-grain breadcrumbs and seasoning with herbs instead of salt can also lower sodium and add nutrients.
What's the best way to tenderize veal for this dish?
Pound the veal cutlets evenly to about 1/4-inch thickness using a meat mallet or rolling pin. This breaks down muscle fibers and ensures even cooking, resulting in a tender, quick-cooking cutlet.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.38 kcal/g · 46% calories from protein · 0.3 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.