Veal Cutlets with Cucumber Dip
Veal Cutlets with Cucumber Dip - Fresh sauce goes great with savory cutlets.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 kcal | (17 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 120 mg |
Ingredients
- 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
Preparation steps
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.
Rinse cabbage, remove outer leaves and hard stalk, cut into strips. Peel onion and chop finely.
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.
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.
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.
Place cabbage onto 4 plates, top each with 3 cutlets and garnish with lemon wedges and basil leaves. Serve with cucumber dip.
