Cutlets with Potatoes and Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 79.4 μg | (132 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,653 mg | (41 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Cucumber
- 250 grams Cherry tomatoes
- 1 onion
- 1 handful parsley
- 1 handful cilantro
- 2 Tbsps apple cider vinegar
- 1 Tbsp vegetable oil
- salt
- peppers
- 2 garlic cloves
- 600 grams waxy potatoes (cooked the day before)
- 4 Pork cutlets (each about 160 grams)
- 4 Tbsps Ghee
- 1 tsp Cumin
- 2 tsps flaxseed
- Red pepper flakes
Preparation steps
Rinse the cucumber, cut in half lengthwise, scrape out the seeds and dice the rest into small cubes. Rinse the tomatoes and cut into quarters. Peel the onion and chop finely. Rinse the parsley and cilantro, shake dry, pluck the leaves and finely chop. Mix the tomatoes, cucumber, onion and herbs. Add the vinegar and oil and season with salt and pepper.
Peel the garlic and finely dice. Peel the potatoes and cut into 2 cm (approximately 1/2 inch) cubes. Rinse the meat and pat dry.
Heat the ghee in a large pan. Saute the cumin seeds and garlic. Fry up the chops for about 2-3 minutes per side. Depending on the meat's thickness, they might have to be cooked a little longer. Arrange the potatoes around the meat and fry for about 5-8 minutes on all sides. Sprinkle the flaxseed on top and season with red pepper flakes, salt and pepper.
Serve the chops with the potatoes and salsa. If you desire, you can also serve with a rich chutney.
