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Veggie Cutlet with Root Veg

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Veggie Cutlet with Root Veg
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
881
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie881 kcal(42 %)
Protein53.08 g(54 %)
Fat29.23 g(25 %)
Carbohydrates102.03 g(68 %)
Sugar added0 g(0 %)
Roughage4.72 g(16 %)
Vitamin A251.43 mg(31,429 %)
Vitamin D1.06 μg(5 %)
Vitamin E3.66 mg(31 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.68 mg(62 %)
Niacin8.42 mg(70 %)
Vitamin B₆0.24 mg(17 %)
Folate160.47 μg(53 %)
Pantothenic acid1.65 mg(28 %)
Biotin2.92 μg(6 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C37.58 mg(40 %)
Potassium830.37 mg(21 %)
Calcium286.32 mg(29 %)
Magnesium60.22 mg(20 %)
Iron8.96 mg(60 %)
Iodine30 μg(15 %)
Zinc1.68 mg(21 %)
Saturated fatty acids4.41 g
Cholesterol87.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
vegan escalope (Quorn)
2
3 tablespoons
1 ½ cups
cup
Broad bean (frozen)
5 tablespoons
2 tablespoons
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

Preparation steps

1.
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.
2.
Blanch the beans in salted water for 2 to 3 minutes. Drain and rinse well.
3.
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.
4.
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.