Chicken Cutlets in Breadcrumbs
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
549
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (plated)
- 4 potatoes
- 2 Tbsps Pastry flour
- 1 egg
- 4 Tbsps breadcrumbs
- 2 Tbsps chopped Fresh herbs (such as rosemary, basil, oregano)
- 1 bunch thyme
- 12 small red onions
- 1 tsp balsamic vinegar
- 2 lemons (halved)
- 6 Tbsps olive oil
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Rinse the potatoes and cut into eight pieces lengthwise. Peel and quarter the onions and add to a bowl. Put potatoes and onions on a plate, season with salt and pepper, drizzle with 2 tablespoons olive oil, sprinkle sprigs of thyme on it.
2.
Bake in a preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) for about 30 minutes. After baking, drizzle with balsamic vinegar.
3.
Mix the breadrumbs and herbs. Coat the chicken breasts in flour, dip in the whisked egg and coat with the herb breadcrumbs.
4.
Heat 4 tablespoons olive oil in a pan and fry the coated chicken breasts until golden brown. Season with salt and serve with the baked vegetables.
5.
Garnish with half a lemon and parsley and serve on the plate.
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