4 Serves
76 Mins
Pound the beef steak until very thin, then coat thoroughly with breadcrumbs and season with salt and pepper.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
130 µg / 400 µgCalcium
161 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
1246 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
115 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Boil the potatoes in a pot of water until tender, then slice them into rounds.
Heat cooking oil in a frying pan and fry the breaded beef cutlets until golden brown and crispy.
In the same frying pan, fry the eggs to your desired doneness.
Assemble the dish by placing a layer of boiled rice, followed by the potato slices, the beef cutlet, and finally the fried egg on top.
Garnish with a mixture of diced onion and tomato, seasoning with salt and pepper to taste.
3
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