Breaded Turkey Schnitzel with Potato Salad
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 23.2 mg | (193 %) | ||
| Vitamin K | 145.9 μg | (243 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.9 mg | (299 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 45 μg | (100 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 2,133 mg | (53 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 18 g |
Ingredients
- 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
- ⅛ l Beef broth
- garnish
- 1 fresh lemon
- Lettuce
Preparation steps
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.
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.
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.