Chicken Escalope with Rice, Cabbage and Pea Shoots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 31.63 g | (32 %) | ||
| Fat | 20.84 g | (18 %) | ||
| Carbohydrates | 24.21 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.73 g | (9 %) |
| Vitamin A | 240.01 mg | (30,001 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.56 mg | (5 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 19.03 mg | (159 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 9.44 μg | (3 %) | ||
| Pantothenic acid | 1.08 mg | (18 %) | ||
| Biotin | 0.54 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20.54 mg | (22 %) | ||
| Potassium | 293.4 mg | (7 %) | ||
| Calcium | 75.53 mg | (8 %) | ||
| Magnesium | 50.02 mg | (17 %) | ||
| Iron | 2.11 mg | (14 %) | ||
| Zinc | 1.32 mg | (17 %) | ||
| Saturated fatty acids | 8.28 g | |||
| Cholesterol | 107.15 mg |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 1 Napa cabbage (500 grams) (approximately 18 ounces)
- 200 grams pea shoots
- 4 Chicken cutlets (each around 160 grams) (approximately 6 ounces)
- 2 Tbsps sunflower oil
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 400 milliliters Chicken broth
- 1 tsp Tomato paste
- 100 grams Sour cream
Preparation steps
For the rice: Cook the rice in 500 ml (approximately 2 cups) boiling salted water for about 20 minutes. Meanwhile, for the cabbage: Rinse the cabbage, cut out the stalk and cut the leaves into thin strips. Blanch the cabbage in boiling salted water for 2 minutes. Drain, rinse until cold water until cool and drain. Rinse the pea shoots and drain.
For the chicken cutlets: Rinse the chicken, pat dry, flatten with a meat mallet, season with salt and pepper and sauté until golden brown on both sides in a hot pan with hot oil. Remove and keep warm.
For the sauce: Add 1 tablespoon butter to the pan, sprinkle in the flour, cook until light golden brown then stir in the broth. Stir in the tomato paste and sour cream, season with salt and pepper and simmer over medium heat for 5 minutes. In a separate pan, melt the remaining butter and sauté the cabbage and pea shoots until tender. Season with salt and pepper. Serve the rice, cabbage and chicken on warmed serving plates. Drizzle with sauce.
