Veal Cutlets with Tropical Salsa

0
Average: 0 (0 votes)
(0 votes)
Veal Cutlets with Tropical Salsa
share Share
print
bookmark_border Copy URL
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
526
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie526 kcal(25 %)
Protein27.2 g(28 %)
Fat28.74 g(25 %)
Carbohydrates44.58 g(30 %)
Sugar added0 g(0 %)
Roughage5.41 g(18 %)
Vitamin A219.32 mg(27,415 %)
Vitamin D0 μg(0 %)
Vitamin E2.12 mg(18 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.35 mg(32 %)
Niacin13.99 mg(117 %)
Vitamin B₆0.7 mg(50 %)
Folate122.48 μg(41 %)
Pantothenic acid1.28 mg(21 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C137.98 mg(145 %)
Potassium965.4 mg(24 %)
Calcium67.29 mg(7 %)
Magnesium59.68 mg(20 %)
Iron1.71 mg(11 %)
Iodine1.34 μg(1 %)
Zinc3.33 mg(42 %)
Saturated fatty acids7.5 g
Cholesterol94.4 mg

Ingredients

for
4
Ingredients
1
Red Onion
½
Honeydew melon (250 grams)
2
2
½ handful
2 tablespoons
2 tablespoons
4 tablespoons
white Pepper
4
Veal cutlets (each about 150 grams)

Preparation steps

1.

Peel onion and chop into small cubes. Peel and core melon, dice. Peel and pit mangoes, dice. Rinse bell peppers, halve and remove seeds and ribs, dice. Rinse mint, set some leaves aside for garnishing and chop the rest. Whisk lime juice with mango nectar and 2 tablespoons of olive oil, season with  mint, salt and pepper. Combine fruit and vegetables and toss with the dressing.

2.

Heat remaining oil in a grill pan and cook veal cutlets for about 2 minutes per side. Remove from the pan and season with salt and pepper. Arrange on plates and serve with tropical salsa garnsihed with mint.