Chicken and Pork Cutlets
Chicken and Pork Cutlets - Chicken and Pork Cutlets with Red Cabbage Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Preparation steps
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.
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.
Form mixture into small meatballs and fry in hot oil until golden brown in a frying pan. Serve with salad.
