Veggie Cutlet with Root Veg

Name: Veggie Cutlet with Root Veg
Total time: 55 min
Yield: 4
Ingredients: 8 vegan escalope (Quorn); 2 eggs; 3 tablespoons All purpose flour; 1.5 cups breadcrumbs; 0.667 cup Broad bean (frozen); 5 tablespoons olive oil; 2 tablespoons lemon juice; 1 handful Lettuce (e. g. sorrel, rocket); 2 tomatoes (peeled and diced); 2 cups Parsnips (peeled and sliced); 2.667 cups Mushrooms (halved or quartered); clarified butter

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 55 min.

Ready in

Calories:

881

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	881 kcal	(42 %)
Protein	53.08 g	(54 %)
Fat	29.23 g	(25 %)
Carbohydrates	102.03 g	(68 %)
Sugar added	0 g	(0 %)
Roughage	4.72 g	(16 %)

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more nutritional values

Vitamin A	251.43 mg	(31,429 %)
Vitamin D	1.06 μg	(5 %)
Vitamin E	3.66 mg	(31 %)
Vitamin B₁	0.61 mg	(61 %)
Vitamin B₂	0.68 mg	(62 %)
Niacin	8.42 mg	(70 %)
Vitamin B₆	0.24 mg	(17 %)
Folate	160.47 μg	(53 %)
Pantothenic acid	1.65 mg	(28 %)
Biotin	2.92 μg	(6 %)
Vitamin B₁₂	0.82 μg	(27 %)
Vitamin C	37.58 mg	(40 %)
Potassium	830.37 mg	(21 %)
Calcium	286.32 mg	(29 %)
Magnesium	60.22 mg	(20 %)
Iron	8.96 mg	(60 %)
Iodine	30 μg	(15 %)
Zinc	1.68 mg	(21 %)
Saturated fatty acids	4.41 g
Cholesterol	87.5 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

tomato Parsnip Mushroom

Ingredients

for

servings

Ingredients: 8
vegan escalope (Quorn); 2
eggs; 3 tablespoons
All purpose flour; 1 ½ cups
breadcrumbs; ⅔ cup
Broad bean (frozen); 5 tablespoons
olive oil; 2 tablespoons
lemon juice; 1 handful
Lettuce (e. g. sorrel, rocket); 2
tomatoes (peeled and diced); 2 cups
Parsnips (peeled and sliced); 2 ⅔ cups
Mushrooms (halved or quartered); clarified butter

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Preparation steps

Season each escalope with salt and ground black pepper. Beat the eggs. Dust the escalopes in flour, drag through the beaten egg, and then coat in the breadcrumbs.

Blanch the beans in salted water for 2 to 3 minutes. Drain and rinse well.

Mix together 3 tbsp oil with the lemon juice and stir in the lettuce, beans and tomatoes. Fry the parsnips in the remaining hot oil for approx. 5 minutes. Add the mushrooms and fry for a further 2-3 minutes. Season with salt and ground black pepper.

Fry the escalopes in the clarified butter in a large pan on medium heat for approx. 1-2 minutes on each side until golden brown. Pat dry on kitchen paper and serve with salad and vegetables.