Veggie Cutlet with Root Veg
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
881
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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 authorIngredients
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4
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.
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