Pan-fried Pork Cutlets with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 1,344 mg | (34 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Pork cutlets
- 4 Tbsps olive oil
- 1 Eggplant
- 2 small Zucchini
- 1 onion
- 1 Red Bell pepper
- 1 green Bell pepper
- 300 grams Tomatoes
- 2 garlic cloves
- 2 sprigs rosemary
- 1 tsp thyme
- 6 Tbsps olive oil
- salt (and pepper)
Preparation steps
Rinse the eggplant, cut off the ends and cut into slices. Sprinkle with salt and let steep 15 minutes to remove excess water. Rinse and pat dry with a kitchen towel and fry in 4 tablespoons olive oil in portions. Rinse the zucchini, cut off the ends and cut into slices. Cut peppers in half, remove the seeds and ribs and cut into slices. Peel the onion and cut into rings. Add the peppers, zucchini and onion to the eggplant, add 2 tablespoons olive oil and mix well. Replace cover and cook over medium heat for 10 minutes. Blanch tomatoes in boiling water, rinse with cold water, peel and dice. After 5 minutes of cooking, add to the vegetable mixture.
In a heavy pan, heat the remaining olive oil. Rinse the pork cutlets, pat dry, season with salt and fry in hot oil for 5 minutes on each side. Strip the rosemary needles from the stems add to the vegetables with the oregano, salt and pepper. Serve with the pork cutlets.
