Sesame Veal Cutlet with Spicy Potato Salad
(Percentage of daily recommendation)
|Calorie||954 kcal||(45 %)|
|Protein||62.12 g||(63 %)|
|Fat||59.04 g||(51 %)|
|Carbohydrates||47.69 g||(32 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.39 g||(25 %)|
|Vitamin A||255.18 mg||(31,898 %)|
|Vitamin D||0.88 μg||(4 %)|
|Vitamin E||4.03 mg||(34 %)|
|Vitamin B₁||0.32 mg||(32 %)|
|Vitamin B₂||0.68 mg||(62 %)|
|Niacin||27.02 mg||(225 %)|
|Vitamin B₆||0.78 mg||(56 %)|
|Folate||104.24 μg||(35 %)|
|Pantothenic acid||1.5 mg||(25 %)|
|Biotin||0.53 μg||(1 %)|
|Vitamin B₁₂||2.49 μg||(83 %)|
|Vitamin C||67.02 mg||(71 %)|
|Potassium||1,565.5 mg||(39 %)|
|Calcium||106.95 mg||(11 %)|
|Magnesium||102.86 mg||(34 %)|
|Iron||7.36 mg||(49 %)|
|Iodine||26.7 μg||(13 %)|
|Zinc||6.78 mg||(85 %)|
|Saturated fatty acids||22.91 g|
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.
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.
Blend sesame oil into potato salad and season to taste with salt and pepper.
Drain cutlets of excess fat on paper towel and serve with potato salad.