Potato Salad and Schnitzel in Spoons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 300 grams potatoes
- salt
- freshly ground peppers
- 3 Tbsps Beef broth
- 2 Tbsps White vinegar
- 2 Tbsps vegetable oil
- 1 tsp Mustard
- 1 small red onion (chopped)
- 2 thin Veal cutlets (each 200 grams)
- 2 Tbsps Pastry flour
- 1 egg
- 4 Tbsps breadcrumbs
- clarified butter (to saute)
- 2 Tbsps scallions
Preparation steps
Peel and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, let the water evaporate and thinly slice.
In a bowl, whisk together the vegetable broth, vinegar, oil and mustard, season with salt and pepper. Add the warm potatoes and the onion, toss to coat and season with salt and pepper.
Rinse the cutlets, pat dry and cut each into 5 strips, season with salt and pepper. Place the flour in a shallow bowl, beat the egg in another bowl and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg, allowing the excess to drip off and finally in the breadcrumbs, patting to adhere.
Heat the clarified butter in a skillet and saute the cutlets until golden brown and crisp.
Stir the chives into the potato salad and serve with the cutlets on large spoons.
