Golden Chicken Cutlets

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Golden Chicken Cutlets
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 30 min.
Ready in
Calories:
876
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie876 cal.(42 %)
Protein65 g(66 %)
Fat19 g(16 %)
Carbohydrates109 g(73 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E5.4 mg(45 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin35.6 mg(297 %)
Vitamin B₆1.4 mg(100 %)
Folate101 μg(34 %)
Pantothenic acid3.3 mg(55 %)
Biotin19.8 μg(44 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C23 mg(24 %)
Potassium1,062 mg(27 %)
Calcium117 mg(12 %)
Magnesium110 mg(37 %)
Iron5.1 mg(34 %)
Iodine10 μg(5 %)
Zinc4 mg(50 %)
Saturated fatty acids5.3 g
Uric acid453 mg
Cholesterol253 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 small, skinless Chicken breasts (pounded out with a tenderiser)
0.333 cup all-purpose flour
2 large eggs (beaten)
2 cups Panko (breadcrumbs)
Dill (chopped)
2 Tbsps sunflower oil
2 cups new potatoes
0.333 cup Mayonnaise
1 lemon (cut into wedges)
salt
peppers
How healthy are the main ingredients?
potatoMayonnaiseChicken breasteggDilllemon
Product recommendation
Flip the breaded escalopes after 10 minutes in the oven.

Preparation steps

1.
Preheat the oven to 200°C (180° fan)|400F|gas 6. Line a large baking tray with a sheet of greaseproof paper.
2.
Dust the chicken with flour, shaking off any excess. Season with salt and pepper.
3.
Dip in the egg to coat, and then dredge in a mixture of the breadcrumbs and some of the chopped dill.
4.
Arrange on the baking tray and drizzle with oil. Bake for 20 minutes until golden.
5.
Meanwhile, cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender to the point of a knife.
6.
Drain well and stir with the mayonnaise and some lemon juice from one of the wedges in a mixing bowl. Season to taste.
7.
Serve the breaded escalopes on plates with the potatoes, wedges of lemon, and a garnish of dill.

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