Nutrition
850 kcalper portion of about 400 g
- Protein50 g
- Fat50 g
- Carbohydrates40 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A thin, breaded, and pan-fried veal cutlet.
- Cuisine
- Austrian (Viennese)
- Origin
- Vienna, 19th century
Typical ingredients
- veal
- flour
- eggs
- breadcrumbs
History
A classic staple of Austrian cuisine, traditionally prepared with veal.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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