Macadamia-Crusted Schnitzel with Coconut Vegetables
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
859
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 50.5 μg | (84 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.1 mg | (293 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,452 mg | (36 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Leek
- 2 carrots
- 2 yellow Bell pepper
- 1 onion
- 1 centimeter fresh ginger
- 1 tsp butter
- salt
- peppers (to taste)
- 200 milliliters unsweetened Coconut milk
- 100 grams slivered almonds
- 100 grams unsalted Macadamia Nuts (toasted)
- 4 Chicken breasts (each about 140 g)
- Pastry flour (for coating)
- 1 egg
- 4 Tbsps clarified butter
Preparation steps
1.
Chop the macadamia nuts. Rinse the vegetables and cut into thin julienne strips. Peel the ginger and grate finely.
2.
Heat the butter in saucepan and sauté the vegetables in coconut milk and simmer until tender, about 7-10 minutes.
3.
Cut the chicken breasts into slices, pound to make them slightly larger, season lightly with pepper and sprinkle with flour. Whisk the egg whisk and dredge the chicken in it. Mix the nuts together and dip the chicken in it, press to coat and cook in hot ghee 3-5 minutes on each side. Arrange the vegetables and chicken on warmed plates and serve hot.
