Sesame Veal Cutlet with Spicy Potato Salad

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Sesame Veal Cutlet with Spicy Potato Salad
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Health Score:
Health Score
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
954
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie954 kcal(45 %)
Protein62.12 g(63 %)
Fat59.04 g(51 %)
Carbohydrates47.69 g(32 %)
Sugar added0 g(0 %)
Roughage7.39 g(25 %)
Vitamin A255.18 mg(31,898 %)
Vitamin D0.88 μg(4 %)
Vitamin E4.03 mg(34 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.68 mg(62 %)
Niacin27.02 mg(225 %)
Vitamin B₆0.78 mg(56 %)
Folate104.24 μg(35 %)
Pantothenic acid1.5 mg(25 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂2.49 μg(83 %)
Vitamin C67.02 mg(71 %)
Potassium1,565.5 mg(39 %)
Calcium106.95 mg(11 %)
Magnesium102.86 mg(34 %)
Iron7.36 mg(49 %)
Iodine26.7 μg(13 %)
Zinc6.78 mg(85 %)
Saturated fatty acids22.91 g
Cholesterol308.66 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
4
1
1
1
150 milliliters
2 tablespoons
Cilantro (ground)
white Pepper (freshly ground)
8
small Veal cutlets (each about 80 g) (or turkey escalope)
100 grams
2 tablespoons
freshly ground Pepper
2 tablespoons
2
60 grams
2 tablespoons

Preparation steps

1.

Scrub potatoes thoroughly and  steam for about 30 minutes. Peel and let cool down. Cut into slices. Rinse, clean and cut scallions diagonally into rings. Rinse Chile pepper, cut in half lengthwise and cut into fine strips. Peel shallot and garlic and finely cube. Add to broth and bring to a boil. Stir in vinegar and season with coriander, salt and white pepper. Pour over the potatoes. Mix in scallions and Chile pepper and allow flavors to blend.

2.

Meanwhile, rinse cutlets, pat dry with a paper towel and flatten as needed with a meat mallet. Crush peanuts and sesame in a mortar to medium fine. Season cutlets with salt and pepper. Coat cutlets first with flour, then with beaten eggs and lastly with sesame-peanut mixture. Cook in lard until golden brown,  each side for about 2 minutes.

3.

Blend sesame oil into potato salad and season to taste with salt and pepper.

4.

Drain cutlets of excess fat on paper towel and serve with potato salad.