Veal Cutlets with Cucumber Dip

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Veal Cutlets with Cucumber Dip

Veal Cutlets with Cucumber Dip - Fresh sauce goes great with savory cutlets.

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein44 g(45 %)
Fat11 g(9 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.1 mg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.8 mg(190 %)
Vitamin B₆1.1 mg(79 %)
Folate73 μg(24 %)
Pantothenic acid2.6 mg(43 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C92 mg(97 %)
Potassium1,342 mg(34 %)
Calcium241 mg(24 %)
Magnesium74 mg(25 %)
Iron5.3 mg(35 %)
Iodine19 μg(10 %)
Zinc5 mg(63 %)
Saturated fatty acids4.8 g
Uric acid312 mg
Cholesterol120 mg

Ingredients

for
4
Ingredients
Cucumber
400 grams Yogurt (low-fat)
50 grams Crème fraiche
1 tsp lemon juice
salt
cayenne pepper
600 grams Green cabbage
1 onion
1 tsp butter
150 milliliters dry white wine
200 milliliters Vegetable broth
peppers
1 tsp Caraway
12 Veal cutlets each about 60 grams)
1 Tbsp olive oil
1 lemon
Basil
How healthy are the main ingredients?
olive oilCucumbersaltcayenne pepperonionCaraway

Preparation steps

1.

Peel half of cucumber, halve lengthwise, remove seeds and slice into thin strips. Combine yogurt with sour cream and lemon juice, add 2/3 of cucumber and season with salt and cayenne pepper. Place into 4 bowls and garnish with remaining cucumber strips.

2.

Rinse cabbage, remove outer leaves and hard stalk, cut into strips. Peel onion and chop finely.

3.

Heat butter in a saucepan and saute onion until soft. Add cabbage and cook for 2-3 minutes, add wine and saute briefly. Add broth, season with salt and pepper and cumin powder. Simmer, covered, for about 30 minutes on medium heat.

4.

Rinse and pat dry cutlets. Flatten and season with salt and pepper. Heat oil in a pan and cook cutlets for 2-3 minutes per side on high heat.

5.

Rinse lemon in hot water and cut into wedges. Rinse basil, shake dry, pluck off leaves ( set some aside for garnishing). Remove pan with cutlets form heat, add basil and let stand. 

6.

Place cabbage onto 4 plates, top each with 3 cutlets and garnish with lemon wedges and basil leaves. Serve with cucumber dip.