Schnitzel with Potato Salad

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Schnitzel with Potato Salad
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 23 min.
Ready in
Calories:
918
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie918 cal.(44 %)
Protein57 g(58 %)
Fat40 g(34 %)
Carbohydrates81 g(54 %)
Sugar added1 g(4 %)
Roughage7.2 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E4.3 mg(36 %)
Vitamin K47 μg(78 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin29.9 mg(249 %)
Vitamin B₆1.3 mg(93 %)
Folate107 μg(36 %)
Pantothenic acid3.7 mg(62 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C59 mg(62 %)
Potassium1,836 mg(46 %)
Calcium125 mg(13 %)
Magnesium116 mg(39 %)
Iron8.2 mg(55 %)
Iodine21 μg(11 %)
Zinc6.6 mg(83 %)
Saturated fatty acids17.9 g
Uric acid386 mg
Cholesterol289 mg
Complete sugar8 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoWhipped creamChivesolive oilMustardsugar

Preparation steps

1.

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.

2.

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.