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Berliner Schnitzel (Veal Cutlets)
From Banquets of the nations, 1911
Serves 2
Lamb or mutton chops can be cooked the same way.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
725Calories
90 gProtein
12 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein90 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.4 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.5 g
Cholesterol385 mg
Sodium467 mg
Potassium1458 mg
Calcium91 mg
Iron4.5 mg
Magnesium114 mg
Phosphorus947 mg
Zinc14 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)35 mg
Folate85 mcg
Choline21 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 75. The excerpt below is the record exactly as published.
erliner Schnitzel. (Veal Cutlets). Cut two pounds of very tender fillet of veal into neat steaks about four inches long, three inches broad, and half an inch thick. Beat them well, then dip in beaten egg and breadcrumbs. Fry in butter a golden brown. Dish, and put a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.