Stuffed Breaded Chicken Cutlets

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Stuffed Breaded Chicken Cutlets
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1004
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,004 cal.(48 %)
Protein89 g(91 %)
Fat50 g(43 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.1 μg(11 %)
Vitamin E9.2 mg(77 %)
Vitamin K35.2 μg(59 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin49.7 mg(414 %)
Vitamin B₆1.7 mg(121 %)
Folate96 μg(32 %)
Pantothenic acid3.9 mg(65 %)
Biotin23.4 μg(52 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C8 mg(8 %)
Potassium1,044 mg(26 %)
Calcium284 mg(28 %)
Magnesium110 mg(37 %)
Iron5.2 mg(35 %)
Iodine22 μg(11 %)
Zinc5.5 mg(69 %)
Saturated fatty acids24 g
Uric acid582 mg
Cholesterol488 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
Parmesanparsleygarlic clovesaltChicken breastegg

Preparation steps

1.

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.

2.

Preheat the oven to 175°C (approximately 345°F) convection.

3.

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.

4.

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.

5.

Serve garnished with watercress as desired.