Roast Potatoes with Veal

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Roast potatoes with veal
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
564
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie564 kcal(27 %)
Protein27 g(28 %)
Fat31 g(27 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.6 mg(47 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.5 mg(138 %)
Vitamin B₆1 mg(71 %)
Folate54 μg(18 %)
Pantothenic acid2.1 mg(35 %)
Biotin5 μg(11 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C54 mg(57 %)
Potassium1,463 mg(37 %)
Calcium63 mg(6 %)
Magnesium82 mg(27 %)
Iron4.9 mg(33 %)
Iodine14 μg(7 %)
Zinc3.6 mg(45 %)
Saturated fatty acids13.5 g
Uric acid203 mg
Cholesterol103 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 kilogram waxy potatoes
2 yellow onion
30 grams Lard
70 grams butter
3 Tbsps vegetable oil
400 grams Veal cutlet
1 bay leaf
2 sprigs marjoram
salt
peppers
How healthy are the main ingredients?
potatomarjoramsalt

Preparation steps

1.

Rinse and scrub the potatoes and cook in salted boiling water, about 30 minutes. (Potatoes should not be too soft or they may fall apart during frying.) While still hot, peel potatoes, let cool and cut into 0.5 cm thick (approximately 1/4-inch) slices.

2.

Peel and cut onions into small cubes. Thinly slice veal cutlets and chill. Heat lard in a large nonstick skillet. Add onions and cook until golden-brown. Immediately remove pan from the heat and gradually stir in 40 grams (approximately 1 1/2 ounces) butter. In a second pan, heat oil and remaining butter. Add veal cutlets and sauté over high heat. Season with salt. Mix veal with potatoes, stir in herbs and season again with salt and pepper. Serve garnished with fresh herbs, if desired.