Breaded Chicken Cutlets with Spinach and Lemon
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Breaded Chicken Cutlets with Spinach and Lemon - Breaded Chicken Cutlets with Spinach and Lemon
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 302.3 μg | (504 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams fresh Spinach
- 1 garlic clove
- 4 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 4 Chicken cutlets (about 160 grams each, ready for cooking)
- 80 grams Pastry flour
- 1 egg
- 120 grams breadcrumbs
- 2 Tbsps clarified butter
- 2 Tbsps freshly chopped parsley
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse spinach and spin dry. Peel garlic and finely chop. In a hot pan, saute garlic with 2 tablespoons melted butter until translucent. Add spinach, stirring occasionally. Season with salt, pepper and a pinch of nutmeg.
2.
Rinse chicken cutlets, pat dry and put on a plate. Season with salt and pepper. Coat cutlets in flour, then dip in beaten egg and finally in breadcrumbs. Firmly press breading to cutlets and fry in a pan in hot butter until golden brown. Remove from pan and drain on paper towels.
3.
Add parsley and lemon juice to remaining butter in frying pan.
4.
Place cutlets on warmed plates with spinach. Drizzle with parsley and lemon butter to serve.
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