Breaded Cheese Sticks with Tomato Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
847
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 847 cal. | (40 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 142 μg | (237 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 1,864 mg | (186 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 30.1 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 8 Tomatoes
- 1 garlic clove
- 2 Lettuce
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 1 pinch sugar
- 1 Tbsp freshly chopped Basil
- salt
- freshly ground peppers
- For the cheese sticks
- 800 grams Hard cheese (such as Emmentaler or Gruyere)
- 2 eggs
- 80 grams breadcrumbs
- 3 Tbsps clarified butter
Preparation steps
1.
For the salad: blanch tomatoes in hot water, rinse in cold water and peel. Quarter, core and dice finely. Peel garlic and chop finely. Rinse and dry lettuce, tear into bite-sized pieces. Combine garlic, vinegar, lemon juice, sugar and basil. Toss dressing with tomatoes and season with salt and pepper.
2.
For the cheese sticks: cut cheese into 0,5 cm (approximately 1/5 inch) sticks. Beat eggs and dip cheese sticks into the mixture. Coat with breadcrumbs. Heat clarified butter in a nonstick pan and cook cheese sticks for about 1-2 minute per side or until golden brown. Drain on paper towels.
3.
Arrange lettuce on plates and top with tomato salad. Serve accompanied by cheese sticks.
4.
The dish goes well with roast beef.
