Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 160g of chicken fillet (breast meat)
- 80g of butter
- 1 egg
- 50g of ground crumbs
- oil
- 300g of potatoes and 1 glass of green peas
- salt
- =
Directions
Remove the skin of the chicken breast and cut two filet parts with bones out of it.
Remove tendons and divide each of two pieces in two -- outer and inner.
Chop each of the outer parts, and put a piece of butter in the middle of it.
Wrap the outer part into the inner part and put together the edges.
Salt the cutlets and beat an egg into the plate.
Put each cutlet into the egg, then into the ground cumbs, then again into the egg, and then again into the ground crumbs.
Fry in oil for 3 or 4 minutes then put into the oven for couple of minutes.