Breaded Chicken Breast with Potato Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
2175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,175 cal. | (104 %) | ||
| Protein | 214 g | (218 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 186 g | (124 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 179.3 g | (598 %) |
more nutritional values
| Vitamin A | 23.5 mg | (2,938 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 80.3 mg | (669 %) | ||
| Vitamin K | 16,155.3 μg | (26,926 %) | ||
| Vitamin B₁ | 6.2 mg | (620 %) | ||
| Vitamin B₂ | 4.4 mg | (400 %) | ||
| Niacin | 100.9 mg | (841 %) | ||
| Vitamin B₆ | 8.4 mg | (600 %) | ||
| Folate | 5,216 μg | (1,739 %) | ||
| Pantothenic acid | 16.7 mg | (278 %) | ||
| Biotin | 265.7 μg | (590 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 1,394 mg | (1,467 %) | ||
| Potassium | 39,274 mg | (982 %) | ||
| Calcium | 2,936 mg | (294 %) | ||
| Magnesium | 1,241 mg | (414 %) | ||
| Iron | 43.7 mg | (291 %) | ||
| Iodine | 248 μg | (124 %) | ||
| Zinc | 42 mg | (525 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 2,048 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 133 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 mixed Lettuce (such as, radicchio, frisee lettuce)
- 200 grams cooked potatoes
- 200 grams cooked macaroni
- 200 grams thick Beans (fresh)
- 4 Chicken breasts
- 2 eggs
- 2 Tbsps Pastry flour
- 75 grams grated Parmesan
- vegetable oil (to fry)
- salt
- peppers (ground)
- 4 Tbsps white balsamic vinegar
- 6 Tbsps olive oil
Preparation steps
1.
Rinse the lettuce, shake dry and pluck into small pieces. Chop the potatoes into small cubes. Blanch the beans in salted water, rinse and drain.
2.
Rinse the chicken breasts and pat dry. Flatten them out and season with pepper. Smother with flour and beaten eggs and coat with the Parmesan. In hot oil, cook slowly until golden brown. Turn them over and cook on the other side for 2-3 minutes. Remove and let rest to one side.
Meanwhile, mix the vinegar with the oil and season with salt and pepper. Drizzle the lettuce, potatoes, pasta and beans with the dressing and mix together. Cut the chicken breasts into slices and arrange on a plate.
Serve with the potato salad.
