Baked Hawaii Schnitzel
Healthy, because
Even smarter
Nutritional values
Pork is not a figure killer per se - so are cuts from the upper and lower shell, but also the fillet, juicy and lean. The meat is also a good supplier of vitamin B1. Thiamine fulfils important functions in energy and carbohydrate metabolism. The vitamin is also important for physical and mental performance, especially for the function of our nervous system.
If you want to do without pork, you can also prepare the Hawaiian Schnitzel with chicken or veal.
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Pork cutlets à 200 g (upper shell)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 8 slices Pineapple (canned)
- 80 grams Gouda (in slices)
- pink peppers
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Heat the oil in a skillet. Rinse the cutlets, pat dry, cut each in half, season with salt and pepper and saute for 1-2 minutes on each side. Place on a broiler pan and top each with a slice of pineapple. Top with the cheese and bake until the cheese has melted, about 5 minutes. Serve sprinkled with pink pepper.
Garnish to taste with frisée.
