Breaded Lamb Cutlets with Salad
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
974
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 974 cal. | (46 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 967 mg | (24 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 563 mg | |||
| Cholesterol | 316 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sm head Iceberg lettuce
- 1 bunch Arugula
- 3 Tbsps Pastry flour
- 2 eggs
- 2 Tbsps chopped Fresh herbs (thyme, sage, rosemary)
- 6 Tbsps breadcrumbs
- 8 thin Lamb cutlets (each 80 grams)
- salt
- freshly ground peppers
- 3 Tbsps White vinegar
- ½ tsp sugar
- 1 tsp Mustard
- 4 Tbsps olive oil
- For preparation
- vegetable oil (for cooking)
Preparation steps
1.
Rinse the lettuce.
2.
Tear into bite-sized pieces and drain.
3.
Rinse arugula, shake dry and tear smaller, removing coarse stems.
4.
Place the flour on a plate. Beat the eggs in a deep dish. In another dish mix herbs and breadcrumbs. Pound the cutlets slightly flatter and season with salt and pepper. First coat only with flour, then drag through the eggs, then through the herb crumbs mixture. Lightly press the breading.
5.
In a large skillet heat oil and cook the cutlets over medium heat for 3-4 minutes on each side. Lift out and drain on paper towels.
6.
Whisk vinegar with some salt, pepper, 1 pinch of sugar and mustard in a salad bowl. Gradually incorporate the olive oil. Toss with salad and serve with cutlets.
