Coconut Veal Cutlets with Carrot-potato Salad

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Coconut Veal Cutlets with Carrot-potato Salad
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 min
Preparation
ready in 46 min.
Ready in
Calories:
1145
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,145 kcal(55 %)
Protein78.3 g(80 %)
Fat66.89 g(58 %)
Carbohydrates58.37 g(39 %)
Sugar added0 g(0 %)
Roughage7.56 g(25 %)
Vitamin A1,470.27 mg(183,784 %)
Vitamin D1.18 μg(6 %)
Vitamin E6.03 mg(50 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.77 mg(70 %)
Niacin29.33 mg(244 %)
Vitamin B₆0.87 mg(62 %)
Folate85.98 μg(29 %)
Pantothenic acid1.76 mg(29 %)
Biotin1.38 μg(3 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C42.9 mg(45 %)
Potassium1,549.78 mg(39 %)
Calcium520.87 mg(52 %)
Magnesium85.26 mg(28 %)
Iron4.41 mg(29 %)
Iodine27.15 μg(14 %)
Zinc7.05 mg(88 %)
Saturated fatty acids26.31 g
Cholesterol319.03 mg

Ingredients

for
4
For the potato-carrot salad
700 grams waxy potatoes
1 onion
300 grams carrots
5 Pickled cucumbers
150 grams sliced Emmentaler cheese
150 grams sliced Black forest ham
2 Tbsps freshly chopped parsley
100 milliliters Beef broth
3 Tbsps Vinegar
1 tsp Mustard
3 Tbsps Canola oil
salt
freshly ground peppers
For the schnitzel
8 Veal cutlets (each 100 grams)
2 eggs
salt
freshly ground peppers
4 Tbsps breadcrumbs
5 Tbsps Shredded coconut
4 Tbsps Pastry flour
2 Tbsps Canola oil
How healthy are the main ingredients?
potatocarrotEmmentaler cheesehamparsleyMustard

Preparation steps

1.

For the potato-carrot salad: Rinse the potatoes and cook in a pot of  boiling salted water until knife-tender, about 25 minutes. Drain and let cool. Peel and finely chop the onion. Peel and thinly slice the carrots. Blanch 5 minutes in a pot of boiling water. Drain, rinse under cold water and drain.

Peel and thinly slice the potatoes and transfer to a bowl. Cut the pickles, cheese and ham into small cubes. Add the carrots, pickles, cheese, ham and parsley to the bowl. Heat the broth and mix with the vinegar, mustard and oil until smooth, season with salt and pepper. Pour over the potato mixture, mix gently and let stand for at least 10 minutes.

2.

For the schnitzel: Rinse the meat, pat dry and with the flat side of a meat mallet or the bottom of a pan, pound the meat to flatten.

3.

Mix the eggs with salt and pepper in a deep dish. On a plate, combine the breadcrumbs with the grated coconut. Put the flour on another plate. Dip the cutlets in flour, then through the egg mixture and then in the breadcrumb and coconut mixture, patting to adhere.

4.

Heat the oil in a skillet and saute the cutlets until golden brown on both sides. Drain on paper towels. Serve the veal cutlets with the potato-carrot salad.