Pork Schnitzel with Potato Breading and Salad
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
560
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 81.7 μg | (136 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,290 mg | (32 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 1 Oak leaf lettuce
- 1 onion
- 2 Tomatoes
- For the dressing
- 5 Tbsps White vinegar
- 1 tsp Mustard
- salt
- peppers
- 4 Tbsps Safflower oil
- For the schnitzel
- ⅓ bunch marjoram
- ⅓ bunch parsley
- 400 grams potatoes
- 4 Pork cutlets (at 160 grams)
- Pastry flour
- 1 egg
- 4 Tbsps clarified butter
Preparation steps
1.
For the salad: Rinse the lettuce, shake dry, and tear into bite-sized pieces. Peel the onion and chop finely. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes.
For the dressing: Whisk all the ingredients for the dressing together.
2.
For the schnitzel: Peel the potatoes, finely grate, and mix the potatoes with fresh chopped herbs.
3.
Pound the pork and roll in flour. Dip in the whisked egg. Coat with the potato mixture and sprinkle with a little flour. Fry in a frying pan in hot oil for 3-5 minutes.
To serve: Toss the salad with the dressing and serve with the warm schnitzel.
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