Chicken Cutlets with Sour Cream
Chicken cutlets with sour cream - This tastes big and small gourmets
Healthy, because
Even smarter
Nutritional values
Our defenses, but also skin and hair are happy about zinc. Chicken contributes a large portion of the essential trace element.
For the veggie version of chicken cutlets with sour cream, you can replace the meat with tofu or another meat alternative (for example, soy-based cutlets).
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,640 mg | (41 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 26 ozs floury potatoes
- salt
- 18 ozs chicken breast fillets
- 1 onion
- 2 garlic cloves
- 9 ozs button Mushroom
- 2 carrots
- 2 Tbsps olive oil
- peppers
- 10 ozs Vegetable broth
- 3 ½ ozs Sour cream
- 18 ozs Whipped cream
- 1 Tbsp lemon juice
- 3 ozs warm milk (whole)
- 1 Tbsp butter
- Nutmeg
- 1 Cress
Preparation steps
Peel the potatoes, wash them, cut them into coarse pieces and cook them in boiling salted water for 20-25 minutes until soft.
In the meantime, pat the meat dry and cut into 1-inch pieces. Peel and finely dice the onion and garlic. Clean the mushrooms, rub them, and halve or quarter them. Peel and clean the carrots and cut them into slices.
In a frying pan, heat olive oil. Salt and pepper the meat and sear over high heat for 3-4 minutes; remove. Add mushrooms and carrots and sauté 2-3 minutes over high heat. Add diced onion and garlic and sauté for 1-2 minutes over medium heat. Deglaze with broth and reduce for about 5 minutes.
Add sour cream and whipping cream and simmer on low heat for 4-5 minutes. Add meat pieces and cook for another 3-4 minutes. Season to taste with salt, pepper and lemon juice.
Drain potatoes, mash with milk and butter in saucepan. Season with salt and 1 pinch of freshly grated nutmeg. Arrange mashed potatoes and chicken cutlets with sour cream in deep plates. Cut cress from the bed and sprinkle on top.
