Chicken Cutlets with Sliced Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Chicken breasts (100 g each)
- salt
- peppers
- 1 medium egg
- 2 Tbsps Pastry flour
- 50 grams breadcrumbs
- 25 grams slivered almonds
- 4 Tbsps butter
- For the dip
- 1 small Apple
- 1 Cornichon
- 100 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- lemon juice
- 1 pinch sugar
- salt
- peppers
- 2 Tbsps Caper
- 2 tsps finely chopped parsley
Preparation steps
For the dip: Rinse the apple and cut into quarters. Remove the seeds and peel. Cut into small pieces. Finely dice the cornichon. Mix the mayonnaise with yogurt and season with lemon juice, salt, pepper and sugar. Combine and stir the capers, apple, cornichon and parsley.
For the chicken: Place the chicken breasts in a freezer bag and pound to flatten slightly. Season with salt and pepper. In a dish, whisk the egg with some salt and pepper. Place the flour in a second dish. Mix the breadcrumbs and almonds together in a third dish. Coat each cutlet with flour, shaking off any excess, then dip in the egg and finally coat with the breadcrumb-almond mixture. Heat the butter and cook the cutlets on both sides until golden brown, about 3-4 minutes. Serve with the caper sauce.
