Cutlet Sandwiches with Vegetables and Avocado Cream
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
630
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 274.7 μg | (458 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,649 mg | (41 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Avocado
- 1 lemon (juiced)
- salt
- freshly ground peppers
- 2 Tomatoes
- ¼ Cucumber
- 4 Lettuce (such as Lettuce)
- 1 handful Sprout (such as radish sprouts)
- 4 small Schnitzel (such as chicken or pork, each approximately 100 grams)
- 30 grams Pastry flour
- 1 egg
- 100 grams breadcrumbs
- 4 Tbsps vegetable oil
- 4 White rolls (such as potato rolls)
Preparation steps
1.
Cut avocado into quarters, pit and remove from shell. Mash pulp with 1-2 tablespoons of lemon juice. Season with salt and pepper.
2.
Rinse tomatoes, remove stalks and cut into slices. Rinse, peel and slice cucumber. Rinse lettuce and sprouts and drain.
3.
Rinse meat, pat dry, sprinkle with lemon juice and season with salt and pepper. Coat with flour and dip into beaten egg. Coat with breadcrumbs and press gently. Heat oil in a nonstick skillet and cook cutlets for about 3 minutes per side or until golden brown.
4.
Cut bread rolls horizontally and spread bottom halves with lettuce, tomatoes, cucumbers and cutlets. Spread with avocado cream and arrange sprouts on top, replace top bread halves.
5.
If desired, serve accompanied with sour cream.
