Nutrition
≈ 650 kcal± 15% · per portion of about 350 g
- Protein40 g
- Fat31 g
- Carbohydrates50 g
- of which saturates
- 3.2 g
- of which sugars
- 3.6 g
- Fibre
- 4.1 g
- Salt
- 2.7 g
Vitamins and minerals, % of reference intake
- Vitamin B12 78%
- Zinc 73%
- Potassium 52%
- Vitamin E 43%
- Iron 39%
- Vitamin B1 29%
- Vitamin D 19%
- Folate 18%
- Vitamin C 17%
- Magnesium 17%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
Information about this dish is being prepared.
History of the dish
Austria
- Origin
- Austria
Read more
Wiener schnitzel ( VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] , lit. "Viennese cutlet"), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
Excerpt from the Wikipedia article “Wiener schnitzel” · version used · CC BY-SA 4.0
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Wiener Schnitzel: where else to eat it Back to the menu of Opus Society