Crunchy Chicken Cutlets with Plum Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 18 g |
Ingredients
Preparation steps
Preheat the oven to 80°C (approximately 175°F) Wash the chicken cutlets, pat dry, flatten and cut into thirds. Season with salt and pepper.
Roll the chicken cutlets in flour, then in beaten egg and finally in oatmeal. Press the breading firmly in place. In a hot pan with 30g (approximately 2 tablespoons) melted butter, fry the cutlets on both sides until golden. Remove and keep warm in a preheated oven.
For the sauce, peel the shallot and chop finely. Rinse the plums, cut in half, remove pits and cut into small cubes. Sweat the shallot in a hot pan with the remaining butter and add the plums, sugar, cinnamon and red wine and simmer 3-5 minutes.
Rinse the basil, shake dry, pluck off the leaves and mix 2/3 into the plum sauce. Serve the cutlets with the sauce on warmed plates, garnishing with remaining basil.
