Chicken and Pork Cutlets

with Red Cabbage Salad
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Chicken and Pork Cutlets

Chicken and Pork Cutlets - Chicken and Pork Cutlets with Red Cabbage Salad

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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
536
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie536 cal.(26 %)
Protein36 g(37 %)
Fat35 g(30 %)
Carbohydrates19 g(13 %)
Sugar added6 g(24 %)
Roughage4.4 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.5 mg(71 %)
Vitamin K55.3 μg(92 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.5 mg(154 %)
Vitamin B₆1 mg(71 %)
Folate76 μg(25 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C87 mg(92 %)
Potassium1,016 mg(25 %)
Calcium90 mg(9 %)
Magnesium76 mg(25 %)
Iron3 mg(20 %)
Iodine11 μg(6 %)
Zinc3.8 mg(48 %)
Saturated fatty acids11.5 g
Uric acid267 mg
Cholesterol153 mg
Complete sugar12 g

Ingredients

for
4
For the salad
600 grams Red cabbage
5 Tbsps Red wine vinegar
1 Tbsp Apple juice
1 Tbsp olive oil
2 Tbsps liquid honey
1 generous pinch Ground allspice
1 generous pinch Ground clove
1 generous pinch Ground cinnamon
salt
peppers (from the mill)
For the meatballs
1 stale White roll
1 onion
3 Tbsps vegetable oil
200 grams chicken
400 grams ground pork
1 egg
1 tsp sharp Mustard
How healthy are the main ingredients?
Red cabbagechickenhoneyApple juiceolive oilMustard

Preparation steps

1.

Rinse cabbage, quarter, core and cut cabbage into strips crosswise. Place in a bowl of boiling water, let stand for 5 minutes and drain. Add vinegar into bowl with juice, oil and honey. Mix with spices and season with salt and pepper. Mix in cabbage and let marinate.

2.

Soak bun in lukewarm water for meatballs. Peel onion, chop finely and cook in a hot pan with 1 tablespoon oil until translucent. Remove from heat and let cool. Wash chicken, pat dry, cut into small cubes and finely chop. Knead with ground beef, egg, mustard, onion and bread. Season with salt and pepper.

3.

Form mixture into small meatballs and fry in hot oil until golden brown in a frying pan. Serve with salad.

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