Schnitzel with Creamy Herb Sauce
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 77.7 μg | (130 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 1 bunch parsley
- 1 bunch Arugula
- 4 Schnitzel (veal or turkey)
- salt
- peppers
- Pastry flour (for dredging)
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 150 grams Crème fraiche
- 1 pinch salt
Preparation steps
1.
Rinse, trim and finely chop scallions, arugula and parsley. Season veal or turkey cutlets with salt and dredge in flour. Heat 2 tablespoons oil in a pan. Add cutlets and fry over medium heat, 3-4 minutes per side.
2.
Remove cutlets from pan and keep warm. Deglaze pan drippings with white wine (or substitute vegetable broth and 2 tablespoons lemon juice for the wine). Stir in creme fraiche and season with salt. Simmer about 3 minutes. Stir in scallions, arugula and parsley and let stand about 2 minutes before serving.
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