Roast Potatoes with Veal
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 564 kcal | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,463 mg | (37 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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