Schnitzel with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,836 mg | (46 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the Schnitzel
- 4 Veal cutlets (160 grams each)
- salt
- peppers (freshly ground)
- 2 eggs
- 2 Tbsps Whipped cream
- 3 Tbsps Pastry flour
- 200 grams breadcrumbs
- 6 Tbsps clarified butter
- 1 lemon
- 1 Tbsp Caper
- For the potato salad
- 800 grams potatoes
- salt
- ½ Cucumber
- 120 grams Cherry tomatoes
- 1 onion
- 1 handful Chives
- 250 milliliters Beef broth
- 2 Tbsps Canola oil
- 2 Tbsps olive oil
- 3 Tbsps Sherry vinegar
- 2 tsps grained Mustard
- peppers (freshly ground)
- 1 pinch sugar
Preparation steps
For the potato salad: Rinse the potatoes and boil in salted water for about 30 minutes, or until done. Drain, peel and cut into slices. Peel the onion and chop finely. Chop the cucumbers and cherry tomatoes. Rinse the chives, shake dry, and cut into small rings. Place potatoes, onion, and chives into a bowl. Add the broths, oil, vinegar and mustard. Gently mix all the prepared vegetables and dressing together in a bowl. Season with salt, pepper, and sugar. Transfer to a serving bowl.
For the schnitzel: Rinse and dry the veal cutlets. Pat flat, and season with salt and pepper. Beat the eggs with the cream. Dredge the meat in the flour, dip in the beaten eggs and coat with breadcrumbs very lightly. Fry with clarified butter in a large skillet over medium heat for 3-4 minutes per side until golden brown. Remove from the pan and allow to drain on paper towels. Serve the schnitzel on a plate garnished with lemon wedges, capers, and the potato salad.
