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Cutlets with Zucchini Sauce
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
511
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 512 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 small Zucchini (about 500 grams in total)
- 2 garlic cloves
- olive oil
- salt
- freshly ground peppers
- cayenne pepper
- 120 milliliters Whipped cream
- lemon juice
- ½ bunch Basil
- 8 thin Schnitzel (Pork or veal, à 80 g)
- For garnishing
- Spirals Lemon peel
Preparation steps
1.
Rinse, dry and chop zucchini into small pieces. Peel garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute zucchini and garlic for about 7 minutes. Season with salt, pepper and cayenne pepper.
2.
Combine zucchini with cream and 1 tablespoon of lemon juice, puree finely and season to taste. Rinse basil, shake dry, cut into strips and fold into zucchini sauce. Keep sauce warm.
3.
Rinse meat and pat dry. Season with salt and pepper and drizzle with lemon juice. Heat 2 tablespoons of oil in a pan and cook cutlets for about 2-3 minutes per side.
4.
Arrange cutlets with zucchini sauce on warmed plates and garnish with lemon zest and basil. Serve.
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