Austrian cuisine

Wiener Schnitzel (breaded veal escalope)

Thinly pounded veal in breadcrumbs, fried golden and served with potato salad and lemon.

Well-cooked hot dish

Wiener Schnitzel (breaded veal escalope) — Austrian cuisine. Photograph of the dish.

Ingredients

veal
flour
egg
breadcrumbs
oil or clarified butter
salt
lemon

How it is prepared

The meat is pounded thin, dipped in flour, egg and crumbs and fried in plenty of fat for 2–3 minutes a side.

Food safety with low immunity

Cook meat right through: steaming hot inside, with no pink parts or pink juices.
Eggs should be fully cooked, with firm whites and yolks.

How to prepare it during treatment

Thin meat cooks fast, but the middle must be fully done. Serve hot potatoes instead of cold potato salad and skip the lemon with mouth sores. A lighter version is baked in the oven with little fat.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Best eaten freshly fried and hot. Refrigerate leftovers within 2 hours and eat within a day.

Reheating

In the oven until hot throughout; a microwave makes it soggy.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Stomach and gut. Fried in oil. With heart or digestive disease or weight concerns, discuss it with your team; baking can be an alternative.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Austria: food database →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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