Classic Schnitzel with Potato Salad
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
650
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 1 big onion
- 150 milliliters Beef broth
- 3 Tbsps Vinegar
- freshly ground peppers
- 4 Pork cutlets (about 160 grams)
- 2 Tbsps Pastry flour
- 2 eggs
- 60 grams breadcrumbs
- 3 Tbsps clarified butter
- 1 Tbsp scallions
- 3 Tbsps vegetable oil
Preparation steps
1.
Boil the potatoes in a little bit of salted water about 30 minutes, let cool and peel. Peel onion and chop finely. Cut the potatoes into slices. Season the hot broth with vinegar, season with salt and pepper and pour over the potatoes, mix everything carefully and let sit for at least 10 minutes.
2.
With a meat mallet pound the schnitzel. Season with a little salt and pepper and coat cutlets with flour, dip in the beaten eggs, then into bread crumbs. Heat ghee and fry the cutlets for about 5 minutes on each side.
3.
Toss the potato salad with chives and the oil and season to taste.
4.
Serve the cutlets with the potato salad on plates and if desired serve with lemon wedges and a colorful salad.
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