Crispy Chicken Breasts with Bell Pepper Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 scallions
- 1 garlic clove
- 40 grams black pitted Olives
- 2 Red Bell pepper
- 3 Tbsps olive oil
- 3 Tbsps White balsamic vinegar
- ½ tsp sugar
- salt
- peppers
- 4 Chicken breasts
- 2 eggs
- 80 grams slivered almonds
- 40 grams breadcrumbs
- 3 Tbsps Pastry flour
- 4 Tbsps vegetable oil (for frying)
Preparation steps
For the bell pepper salad, trim scallions and rinse. Cut white portion into rings, cut the green portion into small cubes. Peel and chop the garlic. Coarsely chop olives. Trim bell peppers, rinse and cut into small pieces. Mix vegetables in a bowl. Mix the olive oil with the vinegar and sugar, season with salt and pepper, pour over the salad and let rest.
Rinse the chicken breasts and pat dry. In a deep dish, whisk the eggs. Chop the almonds coarsely and add to the breadcrumbs on a deep plate. Put the flour in a deep plate. In a wide pan, heat the oil. Season chicken breasts with salt and pepper and roll in flour. Then dip in the egg and finally roll in the almond mixture, lightly pressing in the breading. Fry breasts in hot oil over medium heat for 10-15 minutes, turning once.
Season the bell pepper salad with salt and pepper. Briefly drain chicken breasts on paper towels, cut into slices and serve with the salad.
