Romaine Lettuce with Chicken, Pear and Blue Cheese
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Romaine lettuce
- 2 ripe Pear
- 4 small Chicken cutlets (each about 120 grams)
- 1 egg
- 2 Tbsps Pastry flour
- 2 Tbsps Parmesan
- 4 Tbsps clarified butter
- 100 grams Blue cheese (such as Roquefort)
- For the dressing
- salt
- peppers
- 3 Tbsps balsamic vinegar
- 1 shallot
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
- 1 tsp chopped Chives
Preparation steps
1.
Rinse the lettuce, shake dry and cut into bite-sized strips. Whisk the egg in a bowl. Coat the chicken cutlets with flour, drag through the egg mixture, then coat with flour and Parmesan cheese. Heat the butter in a pan and saute the chicken cutlets until cooked through and golden brown on both sides. Keep warm in the oven at 80°C (approximately 175°F).
2.
Rinse the pears, cut into quarters, remove seeds and cut into slices. Toss the pear slices in lemon juice. Whisk together all the ingredients for the dressing. Season with salt and pepper.
3.
Arrange the lettuce on 4 plates. Slice the cutlets into strips and arrange on the lettuce with the crumbled blue cheese and pear slices. Drizzle with dressing and serve.
