{"id":3635,"date":"2026-07-22T17:11:58","date_gmt":"2026-07-22T17:11:58","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-autrichiens\/wiener-schnitzel\/"},"modified":"2026-07-22T17:11:58","modified_gmt":"2026-07-22T17:11:58","slug":"wiener-schnitzel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-autrichiens\/wiener-schnitzel\/","title":{"rendered":"Wiener Schnitzel"},"content":{"rendered":"\n<style>\n#recipe-fr-wiener-schnitzel{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-serif{color:#000}#recipe-fr-wiener-schnitzel .gj-rail-stop span,#recipe-fr-wiener-schnitzel .gj-rail-sum,#recipe-fr-wiener-schnitzel .gj-close p{color:#222}#recipe-fr-wiener-schnitzel .gj-rail-sum{border-top-color:#ccc}#recipe-fr-wiener-schnitzel .gj-rail-track::before{background:#999}#recipe-fr-wiener-schnitzel .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-fr-wiener-schnitzel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-fr-wiener-schnitzel .gj-ing-group,#recipe-fr-wiener-schnitzel .gj-steps>li,#recipe-fr-wiener-schnitzel .gj-rail,#recipe-fr-wiener-schnitzel .gj-close,#recipe-fr-wiener-schnitzel .gj-nutri-row,#recipe-fr-wiener-schnitzel .gj-fact{break-inside:avoid}#recipe-fr-wiener-schnitzel .gj-sec h2,#recipe-fr-wiener-schnitzel .gj-stage{break-after:avoid}#recipe-fr-wiener-schnitzel .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-fr-wiener-schnitzel\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine autrichienne <i>\u00b7<\/i> Recette <i>\u00b7<\/i> Plat principal<\/p>\n<h2 class=\"gj-h1\"><b>Wiener Schnitzel<\/b> de veau finement pan\u00e9 <span class=\"gj-serif\">avec citron et salade de pommes<\/span><\/h2>\n<p class=\"gj-sub\">Une escalope de veau battue jusqu\u2019\u00e0 quelques millim\u00e8tres, pan\u00e9e sans tasser et frite rapidement afin que la cro\u00fbte se d\u00e9tache par endroits de la viande.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie :<\/i> <b>Plat principal<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine :<\/i> <b>Autriche<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9 :<\/i> <b>Interm\u00e9diaire<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Dur\u00e9e totale :<\/i> <b>40 min<\/b><\/span><\/p><div class=\"gj-facts-grid\">\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">4 portions<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">15 min<\/span><\/div>\n<div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 610 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Wiener-Schnitzel-1.webp\" alt=\"Wiener Schnitzel de veau croustillant servi avec quartiers de citron et salade de pommes de terre\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">La vue large montre la panure dor\u00e9e et irr\u00e9guli\u00e8re, d\u00e9tach\u00e9e par endroits de l\u2019escalope, avec citron et salade \u00e0 c\u00f4t\u00e9.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>La recette du Wiener Schnitzel et la panure qui souffle<\/h2><\/div>\n<div class=\"gj-intro\"><p>La recette du Wiener Schnitzel commence par une r\u00e8gle de mati\u00e8re premi\u00e8re : lorsqu\u2019un menu emploie ce nom sans pr\u00e9cision, l\u2019escalope est en veau. Une version au porc peut \u00eatre excellente, mais elle est d\u00e9sign\u00e9e autrement. Le morceau doit \u00eatre maigre, par\u00e9 de ses membranes et coup\u00e9 assez large pour former une escalope fine apr\u00e8s battage. Sa taille spectaculaire ne vient pas d\u2019une portion excessive; elle vient de l\u2019\u00e9paisseur r\u00e9duite \u00e0 environ 4 mm, qui permet une cuisson tr\u00e8s rapide.<\/p><p class=\"gj-pull\">La chapelure doit toucher l\u2019\u0153uf sans \u00eatre press\u00e9e : c\u2019est cet espace qui lui permet de se soulever.<\/p><p>La panure suit l\u2019ordre farine, \u0153uf, chapelure, mais le geste compte davantage que la liste. La farine doit couvrir le veau d\u2019un voile r\u00e9gulier, sans paquets. L\u2019\u0153uf est battu juste assez pour m\u00ealer blanc et jaune. La chapelure est tr\u00e8s fine, s\u00e8che et fra\u00eeche. Elle est d\u00e9pos\u00e9e puis secou\u00e9e, jamais comprim\u00e9e avec la paume. Cet espace microscopique entre viande et chapelure permet \u00e0 la vapeur de soulever la cro\u00fbte pendant la friture et cr\u00e9e les ondulations recherch\u00e9es.<\/p><p>Le beurre clarifi\u00e9 offre le go\u00fbt attendu tout en supportant une chaleur plus haute que le beurre entier. Une couche de 1,5 \u00e0 2 cm dans la po\u00eale suffit. L\u2019escalope doit flotter l\u00e9g\u00e8rement, sans toucher constamment le fond. Le r\u00e9cipient est agit\u00e9 pendant la cuisson et un peu de mati\u00e8re grasse chaude est vers\u00e9e sur le dessus. Ce mouvement aide la panure \u00e0 gonfler et colore les bords. \u00c0 170\u2013175 \u00b0C, deux minutes par face suffisent souvent; plus froid, la chapelure absorbe le gras, plus chaud, elle brunit avant que le veau soit cuit.<\/p><p>Le sel est appliqu\u00e9 sur la viande juste avant la farine. Une attente prolong\u00e9e fait remonter l\u2019humidit\u00e9 et affaiblit l\u2019adh\u00e9rence. Les escalopes sont pan\u00e9es au dernier moment et frites une par une dans une grande po\u00eale, ou deux par deux si elles ne se touchent pas. Apr\u00e8s cuisson, elles reposent seulement quelques secondes sur une grille ou du papier absorbant. Les empiler ramollirait la cro\u00fbte et annulerait le travail de soufflage.<\/p><p>Le service viennois reste sobre : quartier de citron, persil et salade de pommes de terre assaisonn\u00e9e au bouillon et au vinaigre. Le jus de citron n\u2019est press\u00e9 qu\u2019\u00e0 table, afin de garder la panure s\u00e8che jusqu\u2019\u00e0 la premi\u00e8re bouch\u00e9e. La viande doit atteindre au moins 63 \u00b0C, puis reposer bri\u00e8vement; avec une escalope aussi fine, la temp\u00e9rature monte vite. Le r\u00e9sultat recherch\u00e9 associe une cro\u00fbte l\u00e9g\u00e8re et friable \u00e0 un veau encore tendre.<\/p><p>La quantit\u00e9 de mati\u00e8re grasse compte autant que sa temp\u00e9rature. Le schnitzel doit flotter presque librement pour que la chaleur atteigne toute la panure et cr\u00e9e ses ondulations. Une couche trop mince oblige la viande \u00e0 rester contre le fond, o\u00f9 la chapelure brunit par plaques. La po\u00eale est doucement agit\u00e9e pendant la cuisson, ce qui fait passer le beurre chaud sur la surface. Chaque escalope est cuite s\u00e9par\u00e9ment et \u00e9goutt\u00e9e bri\u00e8vement sur une grille, non sur une pile de papier qui emprisonne la vapeur. Le citron n\u2019est press\u00e9 qu\u2019\u00e0 table, juste avant de manger, afin de pr\u00e9server le croustillant.<\/p><p>La viande repose cinq minutes avant panure.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Panure et friture \u2014 quatre gestes<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Aplatir le veau entre deux feuilles jusqu\u2019\u00e0 4 mm, puis assaisonner.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:10<\/b><span>Fariner, passer dans l\u2019\u0153uf et couvrir de chapelure sans appuyer.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Frire \u00e0 170\u2013175 \u00b0C en agitant la po\u00eale et en arrosant la surface.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>\u00c9goutter quelques secondes, saler l\u00e9g\u00e8rement et servir avec citron.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Quatre escalopes de veau sont par\u00e9es et battues \u00e0 environ 4 mm. Elles sont sal\u00e9es, farin\u00e9es, pass\u00e9es dans des \u0153ufs battus puis couvertes de chapelure fine sans pression. Chaque escalope frit rapidement dans du beurre clarifi\u00e9 maintenu entre 170 et 175 \u00b0C. La po\u00eale est remu\u00e9e et la surface arros\u00e9e pour aider la panure \u00e0 se d\u00e9coller et \u00e0 former des vagues. Apr\u00e8s deux minutes environ par face, le veau est \u00e9goutt\u00e9 sans \u00eatre empil\u00e9. Le citron et la salade de pommes de terre sont servis \u00e0 part pour pr\u00e9server la cro\u00fbte. Chaque escalope est \u00e9goutt\u00e9e sur grille et re\u00e7oit le citron seulement au moment de servir.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Escalopes<\/h3><ul><li>Escalopes de veau, <b>4 de 150 g<\/b><\/li><li>Farine de bl\u00e9, <b>100 g<\/b><\/li><li>\u0152ufs, <b>3 gros<\/b><\/li><li>Chapelure blanche fine, <b>180 g<\/b><\/li><li>Sel fin, <b>6 g<\/b><\/li><li>Beurre clarifi\u00e9, <b>300 g<\/b> \u2014 <em>environ 120 g retenus apr\u00e8s friture<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Service<\/h3><ul><li>Citrons, <b>2<\/b> \u2014 <em>coup\u00e9s en quartiers<\/em><\/li><li>Persil plat, <b>8 brins<\/b><\/li><li>Salade de pommes de terre, <b>600 g<\/b> \u2014 <em>servie \u00e0 part<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Allerg\u00e8nes et remplacements.<\/b> Gluten, \u0153ufs et lait possible dans le beurre clarifi\u00e9. Une escalope de porc doit \u00eatre nomm\u00e9e Schnitzel viennois plut\u00f4t que Wiener Schnitzel. Une chapelure sans gluten tr\u00e8s fine peut fonctionner, mais souffle moins r\u00e9guli\u00e8rement.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Pr\u00e9paration \u00e9tape par \u00e9tape<\/h2><\/div><p class=\"gj-stage\">Pr\u00e9parer le veau<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Parer et aplatir<\/p><p class=\"gj-step-x\">Retirez les membranes visibles. Placez chaque escalope entre deux feuilles et battez du centre vers les bords jusqu\u2019\u00e0 4 mm, sans d\u00e9chirer la chair.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mettre en place la panure<\/p><p class=\"gj-step-x\">Pr\u00e9parez trois plats larges avec farine, \u0153ufs battus et chapelure. Chauffez le beurre clarifi\u00e9 dans une po\u00eale jusqu\u2019\u00e0 170\u2013175 \u00b0C.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Paner sans tasser<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Assaisonner et fariner<\/p><p class=\"gj-step-x\">Salez les deux faces d\u2019une escalope, passez-la dans la farine et secouez tout exc\u00e9dent.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Passer dans l\u2019\u0153uf<\/p><p class=\"gj-step-x\">Immergez-la dans l\u2019\u0153uf, laissez couler le surplus, puis d\u00e9posez-la sur la chapelure.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Couvrir l\u00e9g\u00e8rement<\/p><p class=\"gj-step-x\">Ramenez la chapelure sur le dessus et secouez le plat. Retournez une fois, sans presser, puis transf\u00e9rez aussit\u00f4t vers la po\u00eale.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Frire et servir<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Faire souffler la cro\u00fbte<\/p><p class=\"gj-step-x\">Faites frire 1 min 30 \u00e0 2 min par face. Agitez la po\u00eale et arrosez la face sup\u00e9rieure avec le beurre chaud; la cro\u00fbte doit devenir dor\u00e9e et ondul\u00e9e.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">V\u00e9rifier et \u00e9goutter<\/p><p class=\"gj-step-x\">Le veau doit atteindre 63 \u00b0C. \u00c9gouttez sur une grille ou du papier pendant 30 secondes, sans empiler.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Servir imm\u00e9diatement<\/p><p class=\"gj-step-x\">Ajoutez une pinc\u00e9e de sel et servez avec citron, persil et salade de pommes de terre s\u00e9par\u00e9e.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et adaptations<\/h2><\/div>\n<h3>Service et accords<\/h3><p>Servir sur de grandes assiettes chaudes mais s\u00e8ches. Le citron reste \u00e0 c\u00f4t\u00e9 jusqu\u2019au moment de manger. Une salade de pommes de terre au bouillon, une salade verte ou des pommes persill\u00e9es conviennent.<\/p>\n<h3>Conservation et r\u00e9chauffage<\/h3><p>Le Wiener Schnitzel se mange id\u00e9alement d\u00e8s la friture. Il peut rester un jour au r\u00e9frig\u00e9rateur, puis \u00eatre r\u00e9chauff\u00e9 8 \u00e0 10 minutes \u00e0 190 \u00b0C jusqu\u2019\u00e0 74 \u00b0C, sur une grille. Le micro-ondes ramollit la panure.<\/p>\n<h3>Variantes et substitutions<\/h3><ul><li>Pr\u00e9parer une escalope de porc en la nommant Schnitzel viennois.<\/li><li>Employer du saindoux doux \u00e0 la place d\u2019une partie du beurre clarifi\u00e9.<\/li><li>Ajouter une cuiller\u00e9e de cr\u00e8me \u00e0 l\u2019\u0153uf pour une panure l\u00e9g\u00e8rement plus souple.<\/li><li>Servir avec salade de concombre au lieu de salade de pommes de terre.<\/li><\/ul>\n<h3>Conseils de cuisine d\u2019essai<\/h3><ul><li>Une chapelure tr\u00e8s fine et s\u00e8che souffle mieux qu\u2019une chapelure grossi\u00e8re.<\/li><li>Paner juste avant la friture emp\u00eache la couche de devenir p\u00e2teuse.<\/li><li>Maintenir la temp\u00e9rature entre chaque escalope limite l\u2019absorption de gras.<\/li><\/ul>\n<h3>Mat\u00e9riel n\u00e9cessaire<\/h3><p>Un maillet plat, trois plats larges, une grande po\u00eale lourde, un thermom\u00e8tre pour friture, une pince et une grille d\u2019\u00e9gouttage.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\">\n<div><dt>Calories<\/dt><dd>\u2248 610 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 760 mg<\/dd><\/div><\/dl>\n<p class=\"gj-nutri-cap\"><b>Portion :<\/b> 1 escalope avec accompagnement. <b>Allerg\u00e8nes principaux :<\/b> gluten, \u0153ufs, lait possible dans le beurre clarifi\u00e9. Valeurs approximatives calcul\u00e9es \u00e0 partir de tables de composition standard; elles varient selon les marques, le parage, l\u2019absorption et le portionnement.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Une panure libre, une friture courte et un citron attendu jusqu\u2019\u00e0 table.<\/p><p>Le Wiener Schnitzel n\u2019exige pas une longue cuisson, mais une suite de gestes propres. L\u2019\u00e9paisseur r\u00e9guli\u00e8re, la chapelure non press\u00e9e et la temp\u00e9rature du beurre d\u00e9terminent la l\u00e9g\u00e8ret\u00e9 finale.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-wiener-schnitzel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Wiener Schnitzel de veau finement pan\u00e9 avec citron et salade de pommes\",\n  \"description\": \"Escalopes de veau tr\u00e8s fines, pan\u00e9es sans pression puis frites dans un bain peu profond de beurre clarifi\u00e9 pour une cro\u00fbte l\u00e9g\u00e8re et ondul\u00e9e.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Wiener-Schnitzel-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Wiener-Schnitzel-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Wiener-Schnitzel-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Autrichienne\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Friture peu profonde\",\n  \"keywords\": \"Wiener Schnitzel, escalope de veau, panure souffl\u00e9e, beurre clarifi\u00e9, citron, cuisine viennoise\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT40M\",\n  \"recipeYield\": \"4 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"610 kcal\",\n    \"carbohydrateContent\": \"31 g\",\n    \"proteinContent\": \"44 g\",\n    \"fatContent\": \"34 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"760 mg\",\n    \"servingSize\": \"1 escalope avec accompagnement\"\n  },\n  \"recipeIngredient\": [\n    \"4 escalopes de veau de 150 g\",\n    \"100 g de farine de bl\u00e9\",\n    \"3 gros \u0153ufs\",\n    \"180 g de chapelure blanche fine\",\n    \"6 g de sel fin\",\n    \"300 g de beurre clarifi\u00e9 pour la friture\",\n    \"2 citrons coup\u00e9s en quartiers\",\n    \"8 brins de persil plat\",\n    \"600 g de salade de pommes de terre pr\u00e9par\u00e9e\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pr\u00e9parer le veau\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Parer et aplatir\",\n          \"text\": \"Retirez les membranes visibles. 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