{"id":3939,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/wiener-schnitzel\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"wiener-schnitzel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/wiener-schnitzel\/","title":{"rendered":"Wiener Schnitzel"},"content":{"rendered":"\n<style>\n#recipe-sr-wiener-schnitzel{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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h3{break-after:avoid}\n  #recipe-sr-wiener-schnitzel .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-wiener-schnitzel .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-wiener-schnitzel .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-wiener-schnitzel .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-wiener-schnitzel{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}\n  #recipe-sr-wiener-schnitzel .gj-hero,#recipe-sr-wiener-schnitzel .gj-cap,#recipe-sr-wiener-schnitzel .gj-eyebrow i{display:none}\n  #recipe-sr-wiener-schnitzel .gj-eyebrow,#recipe-sr-wiener-schnitzel .gj-h1 .gj-serif,#recipe-sr-wiener-schnitzel .gj-sec .gj-serif,#recipe-sr-wiener-schnitzel .gj-steps>li::before,#recipe-sr-wiener-schnitzel .gj-intro p:first-of-type::first-letter,#recipe-sr-wiener-schnitzel .gj-stage{color:#000}\n  #recipe-sr-wiener-schnitzel .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-wiener-schnitzel .gj-sec::after,#recipe-sr-wiener-schnitzel .gj-stage::after,#recipe-sr-wiener-schnitzel .gj-prose h3::before{background:#999}\n  #recipe-sr-wiener-schnitzel .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-wiener-schnitzel .gj-rail,#recipe-sr-wiener-schnitzel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-wiener-schnitzel .gj-rail-t,#recipe-sr-wiener-schnitzel .gj-rail-stop b,#recipe-sr-wiener-schnitzel .gj-close .gj-serif{color:#000}\n  #recipe-sr-wiener-schnitzel .gj-rail-stop span,#recipe-sr-wiener-schnitzel .gj-rail-sum,#recipe-sr-wiener-schnitzel .gj-close p{color:#222}\n  #recipe-sr-wiener-schnitzel .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-wiener-schnitzel .gj-rail-track::before{background:#999}\n  #recipe-sr-wiener-schnitzel .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-wiener-schnitzel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-wiener-schnitzel .gj-ing-group,#recipe-sr-wiener-schnitzel .gj-steps>li,#recipe-sr-wiener-schnitzel .gj-rail,#recipe-sr-wiener-schnitzel .gj-close,#recipe-sr-wiener-schnitzel .gj-nutri-row,#recipe-sr-wiener-schnitzel .gj-fact{break-inside:avoid}\n  #recipe-sr-wiener-schnitzel .gj-sec h2,#recipe-sr-wiener-schnitzel .gj-stage{break-after:avoid}\n  #recipe-sr-wiener-schnitzel .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-wiener-schnitzel\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Be\u010dka kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Wiener Schnitzel<\/b> od tanko istu\u010dene teletine <span class=\"gj-serif\">sa talasastom zlatnom koricom<\/span><\/h2>\n\n  <p class=\"gj-sub\">Tanka tele\u0107a \u0161nicla oblo\u017eena bra\u0161nom, jajetom i finim prezlama, pr\u017eena u dovoljno masno\u0107e da dobije laganu, talasastu koricu.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>bez kuvanja<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>45 min<\/b><\/span>\n    <\/p>\n    <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\">Koli\u010dina<\/span><span class=\"gj-fact-v\">4 porcije<\/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\">Priprema<\/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 8 19h8a2.5 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\">Kuvanje<\/span><span class=\"gj-fact-v\">20 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\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 690 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <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=\"Zlatni Wiener Schnitzel na belom tanjiru sa limunom i krompir salatom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">\u0160nicla pliva u plitkom sloju vrele masno\u0107e, a tiganj se blago pomera da se korica ravnomerno naduva.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Korica koja se odvaja od mesa, ali ne otpada<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Wiener Schnitzel recept se oslanja na mali broj sastojaka, pa svaka tehni\u010dka odluka postaje vidljiva na tanjiru. Tele\u0107i odrezak se istu\u010de na pribli\u017eno \u010detiri milimetra, za\u010dini neposredno pre paniranja i provu\u010de kroz bra\u0161no, jaje i fine suve prezle. Korica treba da bude zlatna, neravna i lagano odvojena od mesa, sa sitnim vazdu\u0161nim d\u017eepovima. Ona ne sme da bude tvrda plo\u010da niti da upije toliko masno\u0107e da postane te\u0161ka. Meso ostaje tanko, so\u010dno i blago.<\/p>\n    <p>Za udaranje se koristi ravna strana \u010deki\u0107a ili dno manjeg tiganja, a odrezak se stavlja izme\u0111u dva lista papira za pe\u010denje. Zup\u010dasta strana \u010deki\u0107a kida povr\u0161inu i pravi mesta kroz koja sok lak\u0161e izlazi. Debljina mora biti ujedna\u010dena, naro\u010dito uz ivice. Ako jedan deo ostane dvostruko deblji, tanji deo \u0107e se prepe\u0107i dok sredina stigne do bezbedne temperature. Posle oblikovanja odrezak se su\u0161i papirnim ubrusom, jer vlaga spre\u010dava da se bra\u0161no ravnomerno uhvati.<\/p>\n    <p class=\"gj-pull\">Prezle se ne utiskuju u meso; vazduh izme\u0111u slojeva pravi talasastu koricu.<\/p>\n    <p>Paniranje se radi bez pritiskanja prezli. Bra\u0161no treba da prekrije celu povr\u0161inu i da se vi\u0161ak otrese. Umu\u0107eno jaje mora da oblo\u017ei sve suve ta\u010dke, ali ne treba da bude penasto. Prezle se samo naspu i blago priljube pokretom tiganja ili prstiju; sna\u017eno pritiskanje pravi kompaktnu koru koja se ne naduvava. Panirane \u0161nicle ne \u010dekaju dugo. Vla\u017enost iz mesa po\u010dinje da natapa omota\u010d, pa se pr\u017ee \u010dim su spremne.<\/p>\n    <p>Masno\u0107a treba da bude duboka oko jedan i po centimetar, dovoljno da se \u0161nicla pri pr\u017eenju ne naslanja potpuno na dno. Me\u0161avina pro\u010di\u0161\u0107enog putera i neutralnog ulja daje ukus i stabilnu temperaturu. Cilj je 170\u2013175 \u00b0C. Hladnija masno\u0107a se upija, a previ\u0161e vrela potamni prezle pre nego \u0161to se teletina zagreje. Tokom pr\u017eenja tiganj se blago pomera, a vrela masno\u0107a ka\u0161ikom preliva preko gornje strane. Ta kretnja stvara prepoznatljive talase.<\/p>\n    <p>Schnitzel se cedi kratko, na re\u0161etki ili papiru, i slu\u017ei odmah. Limun se prila\u017ee sa strane, ne cedi unapred, jer kiselina brzo omek\u0161ava koricu. Uobi\u010dajeni pratioci su krompir salata, krompir sa per\u0161unom ili zelena salata. U ovoj verziji nutritivni prora\u010dun obuhvata \u0161niclu i limun, bez salate prikazane u pozadini fotografije. Teletina u sredini treba da dostigne najmanje 63 \u00b0C i da odstoji tri minuta pre jela.<\/p>\n    <p>Paniranje se obavlja neposredno pre pr\u017eenja. Meso prvo ulazi u bra\u0161no, zatim u jaje i na kraju u fine prezle, ali se prezle ne pritiskaju dlanom. Labav sloj zadr\u017eava vazduh i odvaja se od mesa u sitnim talasima kada se \u0161nicla pomera kroz masno\u0107u. Vi\u0161ak bra\u0161na se otresa, jaje mora da prekrije ivice, a svaka nepravilnost ostavljena bez jajeta kasnije postaje mesto na kom panir otpada.<\/p>\n    <p>Masno\u0107a treba da bude dovoljno duboka da \u0161nicla pliva i da ne le\u017ei na dnu tiganja. Tiganj se blago pomera, a vrela masno\u0107a ka\u0161ikom preliva preko gornje strane. Tako nastaje neravna, vazdu\u0161asta korica bez dugog pr\u017eenja. Gotova \u0161nicla se kratko cedi na re\u0161etki, ne dugo na papiru koji zadr\u017eava paru. Limun se dodaje tek u tanjiru, po\u0161to kiselina brzo omek\u0161ava prezle.<\/p>\n    <p>Tele\u0107i odrezak se istanjuje izme\u0111u listova papira ili folije ravnom stranom tu\u010dka, od sredine ka ivicama. Debljina od oko 4 mm omogu\u0107ava kratko pr\u017eenje bez sirove sredine. Pokidane ivice skupljaju bra\u0161no i jaje, pa se radi ravnomerno i bez o\u0161trih udaraca. Meso se soli neposredno pre paniranja.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Paniranje i pr\u017eenje bez \u010dekanja<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Tele\u0107i odresci se ravnomerno istuku i povr\u0161ina temeljno osu\u0161i.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:15<\/b><span>Bra\u0161no, jaja i prezle postavljaju se u tri \u0161iroke posude.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:25<\/b><span>\u0160nicle se paniraju bez pritiskanja i odmah ulaze u masno\u0107u na 170\u2013175 \u00b0C.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:45<\/b><span>Zlatne \u0161nicle kratko se cede, odmaraju tri minuta i slu\u017ee sa limunom.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Tele\u0107i odresci se istuku na pribli\u017eno 4 mm, posu\u0161e i za\u010dine. Svaki se prvo uvalja u bra\u0161no, zatim provu\u010de kroz umu\u0107ena jaja sa malo mleka, pa polo\u017ei u fine prezle bez sna\u017enog pritiskanja. U \u0161irokom tiganju zagreva se pro\u010di\u0161\u0107eni puter sa uljem na 170\u2013175 \u00b0C. \u0160nicle se pr\u017ee pojedina\u010dno ili po dve, u zavisnosti od veli\u010dine tiganja, oko dva minuta po strani. Tiganj se blago pomera, a masno\u0107a preliva preko povr\u0161ine. Gotove \u0161nicle se cede, odmaraju tri minuta i slu\u017ee odmah sa kri\u0161kama limuna. \u0160nicla se pr\u017ei pojedina\u010dno u dovoljno dubokoj masno\u0107i, kratko cedi na re\u0161etki i tek u tanjiru dobija kri\u0161ku limuna.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za \u0161nicle<\/h3>\n        <ul>\n          <li><b>4 tele\u0107a odreska po 180 g<\/b> \u2014 <em>od buta, o\u010di\u0161\u0107eni od opni<\/em><\/li>\n          <li><b>8 g soli<\/b> \u2014 <em>dodaje se neposredno pre paniranja<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice belog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za paniranje<\/h3>\n        <ul>\n          <li><b>100 g glatkog bra\u0161na<\/b> \u2014 <em>u \u0161irokoj plitkoj posudi<\/em><\/li>\n          <li><b>3 velika jaja<\/b> \u2014 <em>lagano umu\u0107ena<\/em><\/li>\n          <li><b>30 ml mleka<\/b> \u2014 <em>razre\u0111uje jaja bez pene<\/em><\/li>\n          <li><b>180 g finih suvih prezli<\/b> \u2014 <em>bez krupnih komada<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-group\">\n        <h3>Za pr\u017eenje i serviranje<\/h3>\n        <ul>\n          <li><b>250 g pro\u010di\u0161\u0107enog putera<\/b> \u2014 <em>deo ostaje u tiganju i ne ulazi u prora\u010dun<\/em><\/li>\n          <li><b>250 ml neutralnog ulja<\/b> \u2014 <em>za stabilnu temperaturu<\/em><\/li>\n          <li><b>1 limun, ise\u010den na kri\u0161ke<\/b> \u2014 <em>slu\u017ei se sa strane<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su gluten, jaja i mleko. Bezglutensko bra\u0161no i bezglutenske fine prezle mogu da se koriste istim redosledom. Procena nutritivnih vrednosti ra\u010duna oko 45 g zadr\u017eane masno\u0107e po porciji, a ne celu koli\u010dinu iz tiganja.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Priprema mesa<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Istucite odreske<\/p>\n        <p class=\"gj-step-x\">Svaki odrezak stavite izme\u0111u dva lista papira za pe\u010denje i ravnom stranom \u010deki\u0107a istucite na 4 mm. Ivicama dajte ujedna\u010denu debljinu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Posu\u0161ite i za\u010dinite<\/p>\n        <p class=\"gj-step-x\">Papirnim ubrusom uklonite vlagu sa obe strane. Posolite i pobiberite neposredno pre paniranja.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Paniranje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite tri posude<\/p>\n        <p class=\"gj-step-x\">Bra\u0161no stavite u prvu posudu, jaja sa mlekom lagano umutite u drugoj, a prezle rasporedite u tre\u0107oj.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Oblo\u017eite bra\u0161nom<\/p>\n        <p class=\"gj-step-x\">Odrezak uvaljajte u bra\u0161no sa obe strane i dobro otresite vi\u0161ak. Nijedna mokra ta\u010dka ne treba da ostane vidljiva.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Provedite kroz jaja<\/p>\n        <p class=\"gj-step-x\">Odrezak provucite kroz jaja tako da bra\u0161no bude potpuno prekriveno. Pustite da vi\u0161ak kratko otekne.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dodajte prezle<\/p>\n        <p class=\"gj-step-x\">Polo\u017eite odrezak u prezle, pospite i gornju stranu, pa ga podignite bez pritiskanja. Paniranu \u0161niclu odmah prenesite do tiganja.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Pr\u017eenje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Zagrejte masno\u0107u<\/p>\n        <p class=\"gj-step-x\">U \u0161irokom tiganju zagrejte pro\u010di\u0161\u0107eni puter i ulje do 170\u2013175 \u00b0C. Masno\u0107a treba da bude duboka oko 1,5 cm.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pr\u017eite prvu stranu<\/p>\n        <p class=\"gj-step-x\">Spustite jednu ili dve \u0161nicle, bez preklapanja. Pr\u017eite oko 2 minuta uz blago pomeranje tiganja i prelivanje masno\u0107e preko vrha.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Okrenite i dovr\u0161ite<\/p>\n        <p class=\"gj-step-x\">Okrenite \u0161irokom lopaticom i pr\u017eite jo\u0161 1,5\u20132 minuta, dok korica ne postane ravnomerno zlatna. Sredina mesa treba da dostigne najmanje 63 \u00b0C.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ocedite i odmorite<\/p>\n        <p class=\"gj-step-x\">Prenesite na re\u0161etku ili papir, ostavite 3 minuta i poslu\u017eite sa limunom. Ne pokrivajte, jer para omek\u0161ava koricu.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Schnitzel se iznosi na zagrejanom tanjiru, sa limunom sa strane. Krompir salata sa blagim sir\u0107etom ili krompir sa per\u0161unom daju klasi\u010dan kontrast, dok slatki sosovi i te\u0161ki prelivi prekrivaju koricu. Salata se dr\u017ei u posebnoj \u010diniji da vlaga ne dodiruje pohovano meso.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Najbolji je odmah posle pr\u017eenja. Ostatak se hladi u jednom sloju i \u010duva do dva dana u fri\u017eideru. Podgreva se na re\u0161etki 8\u201310 minuta na 190 \u00b0C, dok sredina ne dostigne 74 \u00b0C. Mikrotalasna rerna \u010dini koricu mekom i ne preporu\u010duje se.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Tele\u0107i odresci mogu da se zamene svinjskim, ali tada naziv treba da bude \u0161nicla na be\u010dki na\u010din. Pro\u010di\u0161\u0107eni puter mo\u017ee da se zameni samo neutralnim uljem. U jaja mo\u017ee da se doda ka\u0161ika mineralne vode umesto mleka. Limun se mo\u017ee dopuniti per\u0161unom, ali bez vla\u017enog preliva preko korice.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Temperatura masno\u0107e proverava se izme\u0111u svake ture. Prezle moraju biti suve i fine, bez dodatih za\u010dina. Gotove \u0161nicle se ne sla\u017eu jedna preko druge. Potrebni su \u0161irok tiganj, termometar za ulje, ravni \u010deki\u0107, tri plitke posude, re\u0161etka i \u0161iroka lopatica.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 690 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 48 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 36 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 760 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 \u0161nicla. <b>Alergeni:<\/b> Alergeni su gluten, jaja i mleko. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Tanka teletina i lagana korica tra\u017ee brz rad, dovoljno masno\u0107e i preciznu temperaturu.<\/p>\n    <p>Wiener Schnitzel ne dobija kvalitet iz debelog panira, ve\u0107 iz pravilnog razmaka izme\u0111u mesa i prezli. Kada se odrezak istu\u010de ravnomerno i pr\u017ei u dobro zagrejanoj masno\u0107i, korica ostaje suva, talasasta i krhka.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-wiener-schnitzel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Wiener Schnitzel od tanko istu\u010dene teletine sa talasastom zlatnom koricom\",\n  \"description\": \"Wiener Schnitzel od tele\u0107ih odrezaka, tanko istu\u010denih, paniranih u bra\u0161nu, jajetu i prezlama i pr\u017eenih do zlatne, odvojene korice.\",\n  \"inLanguage\": \"sr\",\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\": \"Austrijska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Plitko pr\u017eenje u masno\u0107i\",\n  \"keywords\": \"Wiener Schnitzel recept, be\u010dka \u0161nicla od teletine, pohovana teletina, talasasta korica \u0161nicle, pr\u017eenje \u0161nicle u puteru\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT45M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"690 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"48 g\",\n    \"fatContent\": \"36 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"760 mg\",\n    \"servingSize\": \"1 \u0161nicla\"\n  },\n  \"recipeIngredient\": [\n    \"4 tele\u0107a odreska po 180 g\",\n    \"8 g soli\",\n    \"1\/2 ka\u0161i\u010dice belog bibera\",\n    \"100 g glatkog bra\u0161na\",\n    \"3 velika jaja\",\n    \"30 ml mleka\",\n    \"180 g finih suvih prezli\",\n    \"250 g pro\u010di\u0161\u0107enog putera\",\n    \"250 ml neutralnog ulja\",\n    \"1 limun, ise\u010den na kri\u0161ke\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema mesa\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Istucite odreske\",\n          \"text\": \"Svaki odrezak stavite izme\u0111u dva lista papira za pe\u010denje i ravnom stranom \u010deki\u0107a istucite na 4 mm. 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