Veal Schnitzel with Potato Salad

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Veal Schnitzel with Potato Salad
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
ready in 37 min.
Ready in
Calories:
742
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie742 kcal(35 %)
Protein36.77 g(38 %)
Fat50.71 g(44 %)
Carbohydrates38.86 g(26 %)
Sugar added0 g(0 %)
Roughage6.28 g(21 %)
Vitamin A291.23 mg(36,404 %)
Vitamin D0.88 μg(4 %)
Vitamin E6.61 mg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.63 mg(57 %)
Niacin14.63 mg(122 %)
Vitamin B₆0.5 mg(36 %)
Folate56.99 μg(19 %)
Pantothenic acid0.95 mg(16 %)
Biotin13.15 μg(29 %)
Vitamin B₁₂1.29 μg(43 %)
Vitamin C34.66 mg(36 %)
Potassium1,253.38 mg(31 %)
Calcium187.57 mg(19 %)
Magnesium110.06 mg(37 %)
Iron3.2 mg(21 %)
Iodine17.2 μg(9 %)
Zinc4.08 mg(51 %)
Saturated fatty acids20.77 g
Cholesterol201.39 mg

Ingredients

for
4
For the potato salad
500 grams waxy potatoes
200 grams Celery root
1 handful Celery
100 grams Yogurt (0.1% fat)
1 tablespoon Mustard
1 tablespoon olive oil
100 grams Whipped cream
2 tablespoons white balsamic vinegar
salt
sugar
freshly ground peppers
For the Schnitzel
80 grams flaked almonds
4 thin Veal cutlets (each about 140 grams)
salt
freshly ground peppers
2 tablespoons Pastry flour
1 large egg
4 tablespoons clarified butter
1 lemon
How healthy are the main ingredients?
potatoWhipped creamalmondMustardolive oilCelery

Preparation steps

1.

For the potato salad: Scrub potatoes and steam for about 30 minutes. Peel, slice and cool. Peel celery root and cut into fine strips. Rinse celery leaves and shake dry.

2.

Whisk yogurt with mustard, oil and sour cream. Season with vinegar, salt, sugar and pepper. Combine all salad ingredients and toss with the dressing. 

3.

For the Schnitzel: Grind some almonds to make about 2 tablespoons. Spread on plate and combine with remaining almonds. Rinse and pat dry veal cutlets, season with salt and pepper. Coat with flour, dip into beaten egg and roll in almonds. Heat butter in a pan and cook schnitzels for about 3 minutes per side, basting with butter while cooking. Arrange schnitzels with potato salad on plates and serve garnished with lemon wedges.