Goat Cheese and Lamb Schnitzel Rolls
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
803
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 548 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 black Olives (pitted)
- 6 sun-dried tomatoes (packed in oil)
- ½ tsp oregano
- 100 grams Goat cheese
- salt
- freshly ground peppers
- 2 garlic cloves
- 8 thin Lamb cutlets (about 80 grams)
- 2 Tbsps vegetable oil
- 1 lemon (cut into wedges)
Preparation steps
1.
Drain sun-dried tomatoes. Finely chop sun-dried tomatoes and olives and mix with oregano, goat cheese and pepper to taste.
2.
Cut garlic bulbs in half crosswise.
3.
Pound lamb schnitzel until flattened and season with salt and pepper. Sprinkle schnitzel with the cheese mixture, roll up and secure with toothpicks. Heat the oil in a large frying pan over medium heat. Add rolls and fry about 4 minutes on all sides. Remove from pan and keep warm. Add garlic halves, cut-side down, and sauté about 2 minutes. Add 100 ml (approximately 1/2 cup) water. Cover and cook over low heat, about 8 minutes. Return rolls to the pan and let stand.
4.
To serve, place 2 rolls and 1/2 garlic bulb on each preheated plate. Remove toothpicks and garnish with lemon wedges.
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