Breaded Cutlets with Eggplant and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 48.9 mg | (408 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,804 mg | (45 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 645 mg | |||
| Cholesterol | 316 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Eggplant
- 4 Tbsps olive oil
- 200 grams Cherry tomatoes
- 8 thin Veal cutlets (about 80 grams each)
- salt
- freshly ground peppers
- 8 Tbsps breadcrumbs
- 2 Tbsps freshly grated Parmesan
- 1 large egg
- 3 Tbsps butter
- Basil (for garnish)
Preparation steps
Rinse and trim the eggplant and cut crosswise into 1 cm thick slices (approximately 1/4 inch). Shower with a little salt and leave to stand for 10 minutes.
Pat the eggplant slices dry and sauté in some oil on both sides until browned. Drain on kitchen towels and keep warm in the oven.
Cut the cherry tomatoes in half and sauté briefly in the remaining cooking oil, then distribute over the eggplant slices.
If necessary, pound the cutlets flat and season with salt and pepper.
Mix the breadcrumbs with the Parmesan on a flat plate. Whisk the egg in a deep dish. Turn the cutlets first in the egg and then coat in the breadcrumbs.
Fry the cutlets for 3-4 minutes in some butter on both sides over medium heat.
Arrange the cutlets with the eggplant slices and serve showered with basil leaves.
