from LASK-defenser Reinhold Ranftl
INGREDIENTS (for 1 KORNSPITZ)
|70 g||turkey breast|
|20 g||butter lettuce|
|5 g||clarified butter|
|Salt and pepper|
NUTRITIONAL VALUES (PER KORNSPITZ)
|app. 361,5/1.522||Energy kcal/kj|
|app. 8,8||Fat (g)|
|app. 4,1||thereof saturated fatty acids (g)|
|app. 41,1||Carbohydrates (g)|
|app. 1,8||thereof sugar (g)|
|app. 6,1||Dietary fibres (g)|
|app. 26,2||Proteins (g)|
|app. 1,7||Salt (g)|
BREAD UNITS (BU)
|ca. 3,4 BU (1 bread unit corresponds to 12 g carbohydrates)|
Today, instead of the usual schnitzel roll, we bring you the schnitzel Kornspitz. Enjoyed equally by Austrians everywhere, we’ve combined them to create a truly delicious duo.
Whether you choose pork, turkey, veal or a vegetarian substitute to fry in the clarified butter is entirely up to you – but it should be crispy, like the Kornspitz.
Between the two halves of a Kornspitz, layer some crisp green salad, a few slices of tomato, perhaps an onion ring or two, salt and pepper, a bit of ketchup and the schnitzel. There you have it. Take a bite!