Chicken Cutlets with Cabbage Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 906 cal. | (43 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 305.3 μg | (509 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,305 mg | (33 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the cabbage
- 1 head Green cabbage
- salt
- 1 Tbsp powdered sugar
- 3 Tbsps Red wine vinegar
- 2 Tbsps balsamic vinegar (red)
- ⅛ l Vegetable broth
- 2 Tbsps sunflower oil
- freshly ground peppers
- 1 pinch Caraway (ground)
- 1 generous pinch cayenne pepper
- 125 grams Bacon (lean)
- For the chicken
- 4 Chicken breasts
- 2 eggs
- 2 Tbsps Pastry flour
- 2 Tbsps Semolina flour
- ½ tsp Mustard
- 1 tsp lemon juice
- salt
- peppers
- 1 tsp Savory dried (or alternatively, dill)
- breadcrumbs
- Frying oil
Preparation steps
For the cabbage: rinse, remove the stalk, thinly slice and lightly salt.
Caramelize powdered sugar over medium heat in a skillet. Deglaze with vinegar and reduce by half. Pour in broth, bring to a boil and add the spices. Mix well, add oil and season with salt, pepper, cumin and cayenne pepper.
Cube bacon and fry until crisp. Drain on paper towel and add to cabbage mixture.
For the chicken: mix egg, flours and mustard in a deep dish until smooth. Season with a little lemon juice, salt, pepper and nutmeg. Mix breadcrumbs with the savory or dill in a second deep dish.
Cut chicken into strips 3-4 cm (approximately 1.5-2 inches) wide. Pound until slightly flattened. Season with salt and pepper. Apply the egg-flour mixture to every strip and then press into the white bread crumbs. Repeat until all are covered on both sides.
In hot cooking oil, fry chicken 4-5 minutes until golden brown. Drain on paper towels. Serve with cabbage.
