Chicken By Cordon Bleu with Potato Sticks
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Calories:
878
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 4 Chicken cutlets (ready to cook, about 160 grams or approximately 5 oz)
- freshly ground peppers
- 1 tsp sweet ground paprika
- 4 slices cooked ham
- 4 slices Cheese (such as Gouda or Emmental)
- 6 Tbsps Pastry flour
- 2 eggs
- salt
- 8 Tbsps breadcrumbs
- 120 grams clarified butter
- vegetable oil (for frying)
Preparation steps
1.
Peel the potatoes, rinse and cut into thin strips. Cook briefly in boiling salted water, rinse and pat dry. For the chicken, rinse the cutlets, pat dry and pound flat.
2.
Season the chicken on both sides with salt, pepper, and paprika. Top each cutlet with 1 slice of ham and 1 slice of cheese. Roll up and secure with a toothpick. Dust cutlets with flour. Whisk the eggs in a bowl and place the breadcrumbs in another bowl.
3.
Dip the cutlets in the egg, then coat with the breadcrumbs. Melt the butter in a hot frying pan.
4.
Fry the cutlets on each side until golden brown, about 5 minutes. Fry the potatoes in hot oil (160°C) (approximately 325°F). Drain on paper towels and sprinkle with salt. To serve, arrange the chicken and potatoes on warmed plates.
