Chicken with Mashed Potatoes and Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,717 mg | (43 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the potatoes
- 1 kilogram floury potatoes
- 80 milliliters milk
- salt
- 1 pinch freshly ground Nutmeg
- 4 Tbsps butter
- freshly ground peppers
- For the beans
- 250 grams green Beans
- For the Chicken
- 50 grams Walnut
- 4 Chicken cutlets (about 150 grams)
- salt
- freshly ground peppers
- 150 grams breadcrumbs
- 2 eggs
- 2 Tbsps Whipped cream (min. 30% fat content)
- 3 Tbsps Pastry flour
- 50 grams clarified butter
- thyme (for garnish)
- Lemon wedge (for serving)
Preparation steps
Rinse the potatoes and cook in water for 20-30 minutes until soft.
Rinse the beans, snip the ends and cut into 5 cm long pieces.
Chop the walnuts.
Rinse the chicken, pat dry and season with salt and pepper. Mix the breadcrumbs and chopped nuts. Beat the eggs with the cream. Dip the chicken in flour, roll in the eggs and then in the breadcrumbs.
Fry the chicken in hot clarified butter for 2-3 minutes on each side. Cook the beans in salt water for 5-6 minutes.
Peel the potatoes and, while still hot, press through a ricer. Mix the potatoes with the hot milk and season with salt and nutmeg. Stir in the butter.
Remove the beans from the heat and drain.
Plate the chicken with beans and potatoes. Season with salt and pepper. Sprinkle with thyme leaves. Serve immediately with lemon wedges.
