Stuffed Breaded Chicken Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,004 cal. | (48 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 49.7 mg | (414 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 582 mg | |||
| Cholesterol | 488 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 garlic clove
- 130 grams softened butter
- 1 handful parsley
- 1 generous pinch lemon zest (organic)
- salt
- freshly ground peppers
- 6 Chicken breasts (each 120 grams)
- 4 eggs
- 180 grams breadcrumbs
- 60 grams grated Parmesan
- 1 tsp ground paprika (sweet)
- 80 grams Pastry flour
- 4 Tbsps vegetable oil
Preparation steps
Peel garlic and squeeze into the butter. Rinse the parsley, shake dry and chop finely. Stir with the lemon zest into the butter and season with salt and pepper. Form a roll, wrap in plastic wrap and then in foil and seal the ends firmly. Refrigerate about 1 hour until the butter has solidified.
Preheat the oven to 175°C (approximately 345°F) convection.
Rinse the chicken cutlets, pat dry and cut each in half. Cut one small pocket with a sharp knife. Slice the butter in 12 chunks, fill the chicken pieces with each and squeeze well.
Beat the eggs in a shallow dish. Mix the crumbs with the Parmesan in another bowl. Mix the paprika with the flour and season with salt. Coat the chicken pieces first in flour, then turn in the eggs and finally in the breadcrumbs. Repeat the process and coat the chicken with a second breading. Heat the oil in a large frying pan and cook the cutlets 2-3 minutes on both sides. Place on a baking sheet lined with parchment paper and bake in the oven until done, about 20 minutes.
Serve garnished with watercress as desired.
