Chicken Schnitzel with potatoes
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,452 mg | (36 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 4 Tbsps Dijon mustard
- 100 grams Yogurt (low-fat)
- 4 Tbsps chopped Chervil
- 100 grams White bread crumbs (dried in the oven and coarsley ground into crumbs)
- salt
- 2 Tbsps Pastry flour
- freshly ground peppers
- 2 garlic cloves (thinly sliced)
- 80 grams clarified butter
- 800 grams potatoes
Preparation steps
Peel and quarter potatoes. Mix together mustard, yogurt and parsley. Dredge chicken breasts in flour, then coat with mustard mixture. In a bowl, mix breadcrumbs and garlic and season with salt and pepper. Dredge chicken breasts in breadcrumbs and press firmly so that crumbs adhere. Refrigerate 1 hour. Heat 60 grams (approximately 2 ounces) butter in a pan over medium heat. Add breaded chicken cutlets (schnitzel) and fry 5-6 minutes per side. Remove schnitzel from pan and keep warm.
Heat 20 grams (approximately 3/4 ounce) butter in the pan over medium heat. Add potatoes, cover and cook until golden-brown, checking them often, about 20 minutes. Season with salt and pepper. Cut schnitzel into strips.
Divide schnitzel among plates and serve with potatoes. Serve with boiled vegetables on the side, if desired.