Wiener Schnitzel
€25
Konoba Varoš · Split
Breaded veal schnitzel with tartar sauce and lemon slices.
Nutrition
- Protein44 g
- Fat35 g
- Carbohydrates55 g
- of which saturates
- 3.6 g
- of which sugars
- 4 g
- Fibre
- 4.5 g
- Salt
- 2.9 g
Vitamins and minerals, % of reference intake
- Vitamin B12 86%
- Zinc 80%
- Potassium 57%
- Vitamin E 47%
- Iron 42%
- Vitamin B1 32%
- Vitamin D 21%
- Folate 20%
- Vitamin C 19%
- Magnesium 18%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A thin, tender veal cutlet that is coated in flour, egg, and breadcrumbs before being pan-fried. It is traditionally served with lemon and a creamy sauce.
- Cuisine
- Austrian (Viennese)
Typical ingredients
- veal
- breadcrumbs
- egg
- flour
- lemon
- tartar sauce
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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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