Breaded Chicken Cutlets
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
652
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 38.9 g | (40 %) | ||
| Fat | 33.39 g | (29 %) | ||
| Carbohydrates | 44.49 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.24 g | (1 %) |
more nutritional values
| Vitamin A | 271.73 mg | (33,966 %) | ||
| Vitamin D | 1.48 μg | (7 %) | ||
| Vitamin E | 4.12 mg | (34 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 21.13 mg | (176 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 72.42 μg | (24 %) | ||
| Pantothenic acid | 1.09 mg | (18 %) | ||
| Biotin | 0.48 μg | (1 %) | ||
| Vitamin B₁₂ | 1.28 μg | (43 %) | ||
| Vitamin C | 0.81 mg | (1 %) | ||
| Potassium | 391.49 mg | (10 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 48.62 mg | (16 %) | ||
| Iron | 3.55 mg | (24 %) | ||
| Iodine | 40.8 μg | (20 %) | ||
| Zinc | 1.52 mg | (19 %) | ||
| Saturated fatty acids | 13.09 g | |||
| Cholesterol | 238.44 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken cutlets (each about 150 grams)
- salt
- freshly ground peppers
- 80 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 50 grams clarified butter
- 1 shallot
- 4 Tbsps Mayonnaise
- 2 Tbsps Whipped cream
- 1 Tbsp Caper
- 2 small Pickled cucumbers
- 2 hardboiled eggs
- 1 tsp hot Mustard
- 1 tsp lemon juice
- 6 Sage (for garnishing)
- Lemon wedge (for garnishing)
Preparation steps
1.
Rinse cutlets, pat dry, flatten between two layers of plastic wrap and season with salt and pepper. Coat with flour, dip into beaten egg and roll in breadcrumbs, pressing gently. Heat butter in a pan and cook cutlets for about 8 minutes or until golden brown on both sides.
2.
Peel shallot and chop very finely. Whisk mayonnaise with sour cream and chopped capers. Dice pickles finely. Peel eggs, chop finely and add to the sauce. Add pickles and mix well and season with mustard, lemon juice, salt and pepper.
3.
Arrange cutlets on plates and drizzle with sauce. Garnish with sage and lemon wedges. If desired, serve with mixed vegetables.
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