Breaded Turkey Schnitzel with Potato Salad

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Breaded Turkey Schnitzel with Potato Salad
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
1059
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,059 cal.(50 %)
Protein62 g(63 %)
Fat46 g(40 %)
Carbohydrates97 g(65 %)
Sugar added0 g(0 %)
Roughage12.6 g(42 %)
Vitamin A3.7 mg(463 %)
Vitamin D1.2 μg(6 %)
Vitamin E23.2 mg(193 %)
Vitamin K145.9 μg(243 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin35.9 mg(299 %)
Vitamin B₆1.8 mg(129 %)
Folate130 μg(43 %)
Pantothenic acid4.4 mg(73 %)
Biotin45 μg(100 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C106 mg(112 %)
Potassium2,133 mg(53 %)
Calcium215 mg(22 %)
Magnesium126 mg(42 %)
Iron5.9 mg(39 %)
Iodine19 μg(10 %)
Zinc5.8 mg(73 %)
Saturated fatty acids16.9 g
Uric acid323 mg
Cholesterol278 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
4 thin Turkey cutlets (each about 150 grams)
4 Tbsps Pastry flour
1 Tbsp Whipped cream
2 eggs
100 grams breadcrumbs
vegetable oil (for cooking)
1 Tbsp butter
salt
freshly ground peppers
Lettuce
1 kilogram Sweet potato
4 Tbsps Wine vinegar
6 Tbsps Mayonnaise
1 tsp Mustard
1 bunch scallions
l Beef broth
garnish
1 fresh lemon
Lettuce
How healthy are the main ingredients?
Sweet potatoMayonnaiseWhipped creamMustardeggsalt

Preparation steps

1.

Bring potatoes to a boil in plenty of water and simmer, covered, for 25-30 minutes. Drain, cool, peel and cut into slices. Make dressing by combining all dressing ingredients, toss carefrully with potatoes. Rinse and dry scallions, cut into thin rings and combine with hot broth. Add to potatoes. If necessary, add more broth or dressing. Season with salt and pepper.

2.

Pound turkey cutlets with a meat mallet, season with salt and pepper on all sides. Coat cutlets with flour and dip into egg and cream mixture. Coat with breadcrumbs, shaking off excess. 

3.

 Heat a lot of oil in a large frying pan and cook cutlets on both sides until golden yellow. At the end of  cooking, top each cutlet with a dollop of butter. Drain on paper towels. Arrange cutlets on plates, garnish with lemon wedges and accompany by lettuce and potato salad. Serve.

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