Stuffed Chicken Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 192.8 μg | (321 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 large whole Chicken breasts
- salt
- freshly ground peppers
- 200 grams Spinach
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 20 grams butter
- 50 grams Sour cream
- 100 grams Gorgonzola (cubed)
- 100 grams Quark
- 3 Tbsps Pastry flour
- 1 egg
- 4 Tbsps breadcrumbs
- sunflower oil (for frying)
- Lemon wedge
Preparation steps
Rinse chicken breasts thoroughly, pat dry and season lightly with salt and pepper.
Rinse and trim spinach and wilt in a little boiling salted water. Drain, rinse, squeeze out excess water and cut into strips.
Saute onion with garlic in butter until translucent, add the spinach and cook briefly. Stir in sour cream and allow to cool.
Add the Gorgonzola cubes, quark and 1 tablespoon flour and mix well.
Distribute the filling on the four prepared chicken cutlets, fold and press edges together and secure with a toothpick.
Dredge the stuffed chicken in the flour, then dip in the beaten egg and finally in the breadcrumbs and press to make sure the breadcrumbs adhere. Fry slowly in hot sunflower oil in a frying pan until golden brown. Garnish with lemon wedges and serve immediately.
