Beef Cutlet with Squash Hood

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Beef Cutlet with Squash Hood
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
546
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie546 cal.(26 %)
Protein51 g(52 %)
Fat35 g(30 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E8 mg(67 %)
Vitamin K8.7 μg(15 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin22.9 mg(191 %)
Vitamin B₆0.6 mg(43 %)
Folate25 μg(8 %)
Pantothenic acid1.8 mg(30 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C11 mg(12 %)
Potassium864 mg(22 %)
Calcium38 mg(4 %)
Magnesium56 mg(19 %)
Iron6 mg(40 %)
Iodine4 μg(2 %)
Zinc14.4 mg(180 %)
Saturated fatty acids11.6 g
Uric acid314 mg
Cholesterol204 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 Beef cutlets (each 150 grams)
1 Zucchini
1 egg
2 Tbsps Pastry flour
salt
freshly ground peppers
Nutmeg
4 Tbsps vegetable oil
How healthy are the main ingredients?
ZucchinieggsaltNutmeg

Preparation steps

1.

Rinse the cutlets, pat dry and if necessary pound a little flatter. Rinse the squash and grate coarsely. Mix well with the egg and flour and season with salt, pepper and nutmeg. Spread on the slices of meat and press lightly, preferably with the help of a smooth spatula. Roast 3-4 minutes with this side down in a pan in hot oil slowly until golden brown. Remove from the heat and let rest 1-2 minutes.

2.

Drain on paper towels and serve.

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