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Chicken schnitzel and linguine
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
1357
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 1,357 cal. | (65 %) | ||
Protein | 71 g | (72 %) | ||
Fat | 68 g | (59 %) | ||
Carbohydrates | 113 g | (75 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 7.8 g | (26 %) |
more nutritional values
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 1.3 μg | (7 %) | ||
Vitamin E | 36.9 mg | (308 %) | ||
Vitamin K | 21.1 μg | (35 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.5 mg | (45 %) | ||
Niacin | 37.5 mg | (313 %) | ||
Vitamin B₆ | 1.3 mg | (93 %) | ||
Folate | 98 μg | (33 %) | ||
Pantothenic acid | 2.9 mg | (48 %) | ||
Biotin | 16.8 μg | (37 %) | ||
Vitamin B₁₂ | 1.6 μg | (53 %) | ||
Vitamin C | 12 mg | (13 %) | ||
Potassium | 950 mg | (24 %) | ||
Calcium | 93 mg | (9 %) | ||
Magnesium | 140 mg | (47 %) | ||
Iron | 5.3 mg | (35 %) | ||
Iodine | 8 μg | (4 %) | ||
Zinc | 4.9 mg | (61 %) | ||
Saturated fatty acids | 10.8 g | |||
Uric acid | 456 mg | |||
Cholesterol | 300 mg | |||
Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Chicken breasts (150- 200 grams)
- 100 grams Pastry flour
- freshly ground pepper
- salt
- 3 eggs
- 2 Tbsps Whipped cream
- breadcrumbs
- ¼ l neutral vegetable oil
- 1 organic lemon (in wedges)
- 500 grams Pasta (linguine)
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- 1 Tbsp butter
Preparation steps
1.
Cook the pasta according to package directions until al dente. Make a horizontal cut in each chicken breast halve, cutting almost, but not quite through to the other side and open like a book. Place between 2 sheets of waxed paper and with the flat side of a meat mallet or the bottom of a pan, pound the cutlets flat to about 1/4-inch thickness.
Place the flour in a shallow bowl, season with salt and pepper. Beat the eggs and cream in another bowl and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs, patting to adhere.
2.
Serve the cutlets and pasta on preheated plates garnished with lemon wedges.
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