Schnitzel Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 286.2 μg | (477 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,889 mg | (47 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 small Avocados
- 1 lemon (juice)
- 2 Tomatoes
- 4 Lettuce (such as lettuce)
- 1 handful Sprout
- 4 small Schnitzel (such as chicken, pork, each approx 100 grams)
- salt
- freshly ground white peppers
- 60 grams Pastry flour
- 1 egg
- 100 grams breadcrumbs
- 4 Tbsps vegetable oil
- 4 crunchy White rolls
- 80 grams Mayonnaise
- 1 pinch ground paprika
Preparation steps
Halve the avocados, remove the pits and the shell and cut the flesh into slices. Drizzle with lemon juice. Rinse the tomatoes, core and cut into slices. Rinse the lettuce and sprouts and drain.
Rinse the meat, pat dry, sprinkle with lemon juice and season with salt and pepper. Place the flour in one bowl, beat the egg in another and place the breadcrumbs in a third bowl. Dredge the meat first in flour, then dip in the egg mixture, shaking off excess and finally in the breadcrumbs, patting to adhere. Heat the oil in a nonstick skillet and saute the cutlets on each side until golden brown, about 3 minutes.
Meanwhile, cut the rolls in half horizontally. Stir together the mayonnaise and paprika, season with salt, pepper and lemon juice.
Laying a piece of lettuce on the bottom of each bun, top with 2-3 tomato slices and a cutlet. Top with the avocado slices, sprouts and bun top. Serve with the mayonnaise.
