Beef Cutlet with Squash Hood
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
546
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 14.4 mg | (180 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beef cutlets (each 150 grams)
- 1 Zucchini
- 1 egg
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 4 Tbsps vegetable oil
Preparation steps
1.
Rinse the cutlets, pat dry and if necessary pound a little flatter. Rinse the squash and grate coarsely. Mix well with the egg and flour and season with salt, pepper and nutmeg. Spread on the slices of meat and press lightly, preferably with the help of a smooth spatula. Roast 3-4 minutes with this side down in a pan in hot oil slowly until golden brown. Remove from the heat and let rest 1-2 minutes.
2.
Drain on paper towels and serve.
