Parmesan-Crusted Schnitzel with Arugula Salad
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 62.2 μg | (104 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 883 mg | (22 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Pork cutlets (each about 125 g)
- salt
- freshly ground peppers
- 50 grams grated Parmesan
- 60 grams breadcrumbs
- 60 grams clarified butter
- 2 Tbsps Pastry flour
- 2 eggs
- 1 bunch Arugula
- ½ bunch Basil
- 200 grams Cherry tomatoes
- 3 Tbsps balsamic vinegar
- 4 Tbsps olive oil
Preparation steps
1.
For the schnitzel: Pound the pork flat, and season with salt and pepper to taste.
2.
In a bowl, stir the Parmesan and breadcrumbs together.
3.
Heat the clarified butter in two large skillets.
Place the flour in a bowl. Beat the eggs in another bowl. Coat the schnitzel in the flour, followed by the egg. Coat in the breadcrumb mixture. Cook in the butter until golden brown on both sides.
4.
For the salad: Rinse the arugula and spin dry. Rinse the basil, shake dry, pluck leaves and coarsley chop. Rinse and halve the tomatoes. In a bowl, toss the arugula with the basil and tomatoes. In another bowl, whisk the vinegar with the oil, and season with salt and pepper to taste.
For serving: Serve the schnitzel with the salad. Serve with chips if desired.
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