Breaded schnitzel LIVAR
I think a breaded schnitzel on a semmel (bun) every now and then is absolutely divine — and when it’s made with Livar pork, it’s an extra special treat...
Bert-Jan Lantinga
What is a breaded schnitzel?
Schnitzel is perhaps one of the most eaten meat dishes in the world. Logical too. Because what's better than a good (!) breaded schnitzel from time to time? Schnitzels come in all shapes and sizes and also from all kinds of animals. For example, the Wienerschnitzel is officially a veal schnitzel, although 9 out of 10 times there is pork fillet or fricandeau on your plate. In any case, the meat must be flattened, otherwise the meat will warp. A good breaded schnitzel consists of egg, flour and breadcrumbs.
In Austria, a schnitzel is usually deep fried, for quick preparation and a crispy coating. At home we simply fry it with butter in the frying pan. And whether you make a Jägerschnitzel, Rahmschnitzel, Zigeunerschnitzel or whatever kind of schnitzel... we will of course leave that up to you.
Breaded schnitzel LIVAR
This breaded schnitzel comes from Livar, a class of its own when it comes to pork. The Butchery is an official dealer of LIVAR and we are proud of that. Because of the origin and because of the fine properties of the meat. Those two things go hand in hand. Taste as a reward for good care, is LIVAR's credo and no word of that is a lie. The animals grow up stress-free and roam freely on the most beautiful free-range farms (mainly in Limburg), where they are fed freshly grown grains. You can really taste that origin. The Animal Protection Society and the Wakker Dier Foundation are also very enthusiastic about LIVAR. So win-win.
How to Cook Breaded Schnitzel?
Golden brown and cooked in butter in a frying pan—that’s how we think a breaded schnitzel tastes best! Make sure not to overcook the schnitzel, as this will compromise the meat’s quality. A breaded schnitzel is better served slightly pink than overcooked, especially with a breed like Livar. But perhaps that’s a matter of personal preference.
Ingredients
varkensvlees, water, glucosestroop, stabilisator: E451, E450, E262, zout, rook, gemodificeerd zetmeel, tomatenpoeder, verdikkingsmiddel: E415, TARWEmeel (GLUTEN), volkoren TARWEmeel (GLUTEN), glucose fructosestroop, palmvet, gist, TARWEGLUTEN, suiker, emulgator: E322, E472e, EI, GERSTemoutextract (GLUTEN), meelverbeteraar: E300, E920, rijsmiddel: E501, E500, TARWEmoutmeel (GLUTEN), GERSTemoutmeel (GLUTEN), enzymNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 522.67 |
| Energie (kcal) | 125.04 |
| Vet (g) | 1.93 |
| Verzadigd vet (g) | 0.76 |
| Koolhydraten (g) | 7.55 |
| Suikers (g) | 1.55 |
| Vezels (g) | 0.28 |
| Eiwitten (g) | 19.29 |
| Zout (g) | 0.98 |
Breaded schnitzel LIVAR
Breaded schnitzel from the Limburg Monastery Pig.
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+ 4,99 |
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Dry sausage coarse
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
I think a breaded schnitzel on a semmel (bun) every now and then is absolutely divine — and when it’s made with Livar pork, it’s an extra special treat...
Bert-Jan Lantinga
Breaded schnitzel from the Limburg Monastery Pig.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
I think a breaded schnitzel on a semmel (bun) every now and then is absolutely divine — and when it’s made with Livar pork, it’s an extra special treat...
Bert-Jan Lantinga
What is a breaded schnitzel?
Schnitzel is perhaps one of the most eaten meat dishes in the world. Logical too. Because what's better than a good (!) breaded schnitzel from time to time? Schnitzels come in all shapes and sizes and also from all kinds of animals. For example, the Wienerschnitzel is officially a veal schnitzel, although 9 out of 10 times there is pork fillet or fricandeau on your plate. In any case, the meat must be flattened, otherwise the meat will warp. A good breaded schnitzel consists of egg, flour and breadcrumbs.
In Austria, a schnitzel is usually deep fried, for quick preparation and a crispy coating. At home we simply fry it with butter in the frying pan. And whether you make a Jägerschnitzel, Rahmschnitzel, Zigeunerschnitzel or whatever kind of schnitzel... we will of course leave that up to you.
Breaded schnitzel LIVAR
This breaded schnitzel comes from Livar, a class of its own when it comes to pork. The Butchery is an official dealer of LIVAR and we are proud of that. Because of the origin and because of the fine properties of the meat. Those two things go hand in hand. Taste as a reward for good care, is LIVAR's credo and no word of that is a lie. The animals grow up stress-free and roam freely on the most beautiful free-range farms (mainly in Limburg), where they are fed freshly grown grains. You can really taste that origin. The Animal Protection Society and the Wakker Dier Foundation are also very enthusiastic about LIVAR. So win-win.
How to Cook Breaded Schnitzel?
Golden brown and cooked in butter in a frying pan—that’s how we think a breaded schnitzel tastes best! Make sure not to overcook the schnitzel, as this will compromise the meat’s quality. A breaded schnitzel is better served slightly pink than overcooked, especially with a breed like Livar. But perhaps that’s a matter of personal preference.
Ingredients
varkensvlees, water, glucosestroop, stabilisator: E451, E450, E262, zout, rook, gemodificeerd zetmeel, tomatenpoeder, verdikkingsmiddel: E415, TARWEmeel (GLUTEN), volkoren TARWEmeel (GLUTEN), glucose fructosestroop, palmvet, gist, TARWEGLUTEN, suiker, emulgator: E322, E472e, EI, GERSTemoutextract (GLUTEN), meelverbeteraar: E300, E920, rijsmiddel: E501, E500, TARWEmoutmeel (GLUTEN), GERSTemoutmeel (GLUTEN), enzymNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 522.67 |
| Energie (kcal) | 125.04 |
| Vet (g) | 1.93 |
| Verzadigd vet (g) | 0.76 |
| Koolhydraten (g) | 7.55 |
| Suikers (g) | 1.55 |
| Vezels (g) | 0.28 |
| Eiwitten (g) | 19.29 |
| Zout (g) | 0.98 |
