Pork Schnitzel with Fried Egg and Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 33.1 μg | (74 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,512 mg | (38 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 425 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- salt
- vegetable oil (to saute)
- freshly ground white peppers
- ground Caraway
- 4 Pork cutlets (à 140 grams)
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- 4 eggs
Preparation steps
Peel the potatoes, cut in half and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain and let cool. Heat a little oil in a nonstick skillet and saute the potatoes until golden brown, about 10 minutes. Season with salt and pepper and caraway.
Rinse the cutlets, pat dry and if necessary, pat flat. Season with salt and pepper. Place the flour in one bowl, beat 2 of the eggs in another and place the breadcrumbs in a third bowl. Dredge the cutlets first in flour, then dip in the egg mixture shaking off excess and finally in the breadcrumbs, patting to adhere. Heat the oil in a skillet and saute on each side until golden brown about 1-2 minutes.
Heat oil in a skillet, break the eggs and add to the hot oil and saute until the egg whites are cooked, flip the eggs over and saute briefly. Top the cutlets with the fried eggs, season with pepper and serve with the potatoes.
If desired, serve with a remoulade.
