Tastes Better From Scratch · by Lauren Allen
German Schnitzel
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 100%
CARBS 17G16% OF CAL
2G FIBER14G OTHER1G TOTAL SUGAR
FAT 13G28% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin pork cutlets breaded and pan-fried until golden and crispy. A simple German classic with excellent texture and traditional preparation.
maingermanporkdairy free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 boneless pork steaks or pork chops (, or thin veal cutlets)
- salt and freshly ground black pepper
- 2/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs (, beaten)
- 1 cup plain breadcrumbs
- Oil for frying (vegetable or canola (, or another neutral oil with high smoke point))
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 100%
CARBS 17G16% OF CAL
2G FIBER14G OTHER1G TOTAL SUGAR
FAT 13G28% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 649mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 925mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.