Pan & Wok
Silpancho – breaded beef with rice, potatoes and egg
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Large plate with thin schnitzel, potatoes and fresh tomato salsa.
Timing
- Preparation: 30 min.
- Cooking/Baking: 30 mins.
- Rest/cooling: none
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 715 kcal
- Protein
- ≈ 45.6 g
- Carbohydrates
- ≈ 78.2 g
- Fat
- ≈ 23.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 680–750 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 thin beef schnitzels, each 120 g · ≈ 480 g · Assumed quantity / reference product
Rind Steak (Rücken) roh (U131100) - 100 g breadcrumbs · ≈ 75 g · Consumed coating / adhering marinade fraction
Paniermehl/Semmelbrösel/Semmelmehl (B821000)
Starting amount × assumed fraction (calculation scenario): 100 g × 75% = 75 g
Varied quantity range: 50–100 g - 2 eggs for breading · ≈ 75 g · Consumed coating / adhering marinade fraction
Hühnerei roh (E111100)
Starting amount × assumed fraction (calculation scenario): 100 g × 75% = 75 g
Varied quantity range: 50–100 g - 4 eggs for fried eggs · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 300 g potatoes · ≈ 300 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 250g rice · ≈ 250 g · Assumed quantity / reference product
Reis poliert, roh (C352000) - 500 ml water · ≈ 500 g · Assumed quantity / reference product
Trinkwasser (N110000) - 2 tomatoes (250 g) · ≈ 250 g · Assumed quantity / reference product
Tomate roh (G561100) - 1 red onion (100 g) · ≈ 100 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 10 g parsley · ≈ 10 g · Assumed quantity / reference product
Petersilienblatt roh (G250100) - 45 ml oil · ≈ 40.95 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 lime · ≈ 25 g · Assumed item weight × count; total amount
Limettensaft (F602600)
Not included in the base calculation
- Salt, pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 thin beef schnitzels, each 120 g
- 100 g breadcrumbs
- 2 eggs for breading
- 4 eggs for fried eggs
- 300 g potatoes
- 250g rice
- 500 ml water
- 2 tomatoes (250 g)
- 1 red onion (100 g)
- 10 g parsley
- 45 ml oil
- 1 lime
- Salt, pepper
Instructions
- Cover and cook the rice with 500 ml of water and a little salt for 12-15 minutes, then let it rest.
- Cut potatoes into thin slices, pre-cook for 5 minutes, drain and dry; Then fry in about 20 ml oil until golden brown.
- Pound the beef schnitzel very thinly, season, coat in two beaten eggs and breadcrumbs.
- Fry the schnitzel completely in 20 ml oil for 2-4 minutes per side, depending on the thickness; drain on kitchen paper.
- Dice tomatoes, red onion and parsley small, mix with lime juice and salt. Fry four fried eggs in the remaining oil until the whites and yolks are completely set.
- Put the rice and potatoes on a plate, place the schnitzel on top, put the fried egg on top and serve the salsa next to it.
Tips
- The particularly thin flesh creates the characteristically large, flat Silpancho shape.
- Food safety: Schnitzel thickness determines the length of frying, not just the number of minutes.
- Technique: Germany: Beef shell/roulade meat pounded thin; Egg and breadcrumbs make this a clearly designated home version.
