Viennese Style Backhendl (Chicken) with Potatoes
Healthy, because
Even smarter
Nutritional values
The long-chain carbohydrates in potatoes promise long-lasting satiety - but potato salad has even more to offer, because the pungency of mustard promotes blood circulation and supports digestion. The protein-rich chicken meat allows the muscles to grow and equips the body with important functional carriers.
If you want to save some fat, you can prepare the chicken in the oven as you like. In order to make the dish full and balanced, some vegetables are also required. Try the classic buttered vegetables from EAT SMARTER.
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,588 mg | (40 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potatoes
- 800 grams waxy potatoes
- salt
- 1 onion
- 150 milliliters Beef broth
- 5 Tbsps White vinegar
- 1 tsp hot Mustard
- 4 Tbsps vegetable oil
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- For the chicken
- 1 chicken (ready to cook, 1.2 kg or approximately 2 /12 lbs)
- 2 eggs
- 1 generous pinch ground paprika
- 50 grams Pastry flour
- 100 grams breadcrumbs
- Fat (for frying)
- Lemon wedge (for garnish)
Preparation steps
For the potatoes, rinse the potatoes, cook for about 30 minutes in salted water, cool, peel and cut into slices. Peel the onion and chop finely. Bring the broth and vinegar to a boil, add the onion and mustard, season with salt and pepper and pour the mixture over the potato slices. Marinate for about 15 minutes, then stir in the oil and parsley and season again.
For the chicken, rinse the chicken, pat dry, divide into eight parts and remove the skin. Mix together the eggs and paprika and season with salt and pepper. Place the eggs in a bowl, and the flour and breadcrumbs in 1 dish each. Dust the chicken pieces in the flour, then dip in the egg and then coat with breadcrumbs. Fry in portions in hot oil until golden brown, 10-12 minutes. Remove and drain on paper towels. Serve on plates, together with the potato salad and garnished with lemon wedges.
