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Golden chicken cutlets
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Preparation:
5 min.
Preparation
ready in 30 mins
Calories:
876
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 876 cal. | (42 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.6 mg | (297 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 453 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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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