Schnitzel Roulades with Potato Wedges

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Schnitzel Roulades with Potato Wedges
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
806
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie806 cal.(38 %)
Protein106 g(108 %)
Fat20 g(17 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K63.4 μg(106 %)
Vitamin B₁3.8 mg(380 %)
Vitamin B₂1 mg(91 %)
Niacin44 mg(367 %)
Vitamin B₆2.5 mg(179 %)
Folate160 μg(53 %)
Pantothenic acid4.7 mg(78 %)
Biotin32.3 μg(72 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C90 mg(95 %)
Potassium2,570 mg(64 %)
Calcium164 mg(16 %)
Magnesium182 mg(61 %)
Iron11.1 mg(74 %)
Iodine18 μg(9 %)
Zinc12.4 mg(155 %)
Saturated fatty acids6.5 g
Uric acid789 mg
Cholesterol228 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 kilogram waxy potatoes
1 sprig rosemary
3 Tbsps olive oil
Sea salt
8 slices Pork cutlet (60 grams or approximately 2 oz each)
freshly ground peppers
8 slices ham
600 grams green Beans
1 Tbsp butter
1 sprig Savory
How healthy are the main ingredients?
potatohamolive oilrosemary

Preparation steps

1.

Preheat a convection oven to 220°C (approximately 425°F).

2.

Rinse the potatoes, peel and cut in half (depending on the size) or cut into wedges. Mix with 1-2 tablespoons oil and place on a baking sheet lined with parchment paper. Bake in the oven until golden brown, about 30 minutes, turning from time to time. Remove the rosemary leaves from the stems, mix together with a little salt and sprinkle over the potatoes during the past 5 minutes of cooking.

3.

For the rolls, season with salt and pepper and roll up. Wrap each roulade with ham and fasten with toothpicks. Brown the roulades in the remaining oil in a hot, non-stick pan. Add the roulades to the pan with the potatoes and finish cooking in the oven for 4-5 minutes.

4.

Rinse and trim the green beans and blanch in boiling salted water for 8-10 minutes. Drain and swirl in butter with the savory. Season with a little salt.

5.

Remove the toothpicks from the roulades and serve arranged on top of the green beans and alongside the potatoes.

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