Pork Schnitzel with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,291 cal. | (61 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 93.4 μg | (156 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,840 mg | (46 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 44.2 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pork
- 4 Pork cutlets
- 2 eggs
- 100 grams breadcrumbs
- 50 grams Pastry flour
- 50 grams slivered almonds
- 250 grams clarified butter
- salt
- peppers
- For the salad
- 700 grams waxy potatoes
- 1 bunch Radish
- 4 stalks Celery
- ½ Lettuce
- 1 bunch parsley
- ⅛ l Vegetable broth
- 6 Tbsps olive oil
- 3 Tbsps Wine vinegar
Preparation steps
For the salad: Scrub the potatoes thoroughly and cook in boiling salted water for 25 minutes, until fork-tender. Drain, let the steam evaporate and then peel and slice. Pour the hot broth over the potatoes, season with salt and pepper then let stand for 30 minutes.
Rinse the radish and quarter. Rinse the lettuce, shake dry and tear into bite-sized pieces. Rinse the celery, trim and thinly slice. Rinse the parsley and shake dry. Finely chop 1/2 the parsley. Toss the prepared vegetables and whole parsley leaves with the potatoes. Whisk the oil and vinegar together, season with salt and pepper and add the chopped parsley.
Rinse the meat, pat dry, season with salt and pepper then coat in flour. Dip the meat in the whisked eggs then coat in the combined breadcrumbs and almonds, pressing the mixture in firmly. Melt the butter and fry the pork until golden brown on both sides. Serve with the potato salad.
