Baked Schnitzel with Potato Topping
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel the potatoes, rinse and coarsely grate. Squeeze the potatoes dry and transfer to a bowl along with the egg yolks. Season with salt and pepper and mix to combine.
2.
Season cutlets with salt and pepper. Heat the butter in a skillet and saute the cutlets on each side for about 2 minutes. Transfer to a shallow baking dish.
3.
Preheat the oven to 180°C (approximately 350°F). Spoon the potato mixture over the cutlets and bake until the potatoes are golden brown, 10 - 15 minutes.
4.
Serve the cutlets on warmed plates.
