Ingredients (per Kornspitz):

40 g chicken filet
5 g breadcrumbs
5 g egg
2 g flour
15 g quark
15 g sour cream
10 g lettuce hearts
10 g tomatoes
5 g red and green peppers
  Paprika powder
  Chillies, salt


ca. 341,4/1.432 Energy kcal/kj
ca. 12,8 Fat (g)
ca. 5,6 thereof saturated fatty acids (g)
ca. 34,9 Carbohydrates (g)
ca. 2,5 thereof sugar (g)
ca. 5,8 Dietary Fibre (g)
ca. 18,5 Proteins (g)
ca. 2,9 Salt (g)


ca. 2,9 BE (1 BE entspricht 12g Kohlenhydrate)


Fabian is happy that he can finally eat what he wants. Although the still incredibly muscular world-class gymnast certainly doesn’t look as if he would indulge in every culinary delight, there is no longer the need to reluctantly turn away from a schnitzel or pasta dish like he had to in active times. “Quality of life,” he laughs.

He is also full of surprises. When asked which dish has a special meaning for him, he spoke of the camping holidays he spent as a child with his parents in the south of France. For the long drive there, his mother always packed provisions, and those were awesome schnitzel rolls with pepper spread. It’s an interesting combination and a little added chili turns it into a fiery sensation. Now we know what Fabian ate as a child, and perhaps that’s the secret behind his brilliant feats of strength.


When it comes to schnitzels, foodies of all nations understand the term “the Viennese Way”. The chicken fillet is breaded and best cooked in butterfat until it is deliciously golden brown.

For the spread, simply season smooth cottage cheese/quark and sour cream with salt and paprika and stir well. Dice the red and green peppers and mix in. The amount of chili is up to the individual, depending on the desired intensity.

Now, add some lettuce to the lower half of your Kornspitz, cover with the spread and top with a few slices of tomato. Place your schnitzel on top, garnish with parsley and enjoy – an Olympic champion just can’t be wrong!

Rock the party

With the SOLETTI Mini-Kornspitz®
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