Pork Cutlets with Tomato Sauce and Polenta
Pork Cutlets with Tomato Sauce and Polenta - Italian-style tidbits for the whole family
Healthy, because
Even smarter
Nutritional values
The high lycopene content makes tomatoes real "bodyguards" for our cells. The B vitamins in fennel support nerve functions, among other things; its essential oils also calm the stomach and intestines.
Serve with a mixed salad: Then it not only tastes even better - you also provide additional fibre!
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 152 mg |
Ingredients
- Ingredients
- salt
- 7 ozs Polenta
- 2 Tbsps butter (about 30 grams)
- 1 onion
- 1 large Fennel bulb (about 350 grams)
- 1 lb lean Pork (cutlets)
- peppers
- 2 Tbsps Tomato paste
- 2 Tbsps Canola oil
- 14 ozs whole peeled Tomatoes (canned)
Kitchen utensils
Preparation steps
In a pot, bring 800 ml (approximately 3 1/3 cups) of water with 1 teaspoon of salt to a boil. Stir in the polenta and cook, stirring, until starting to bubble, about 5 minutes. Stir in the butter, season with salt and remove from heat. Cover to keep warm.
Meanwhile, peel onion and chop finely. Clean the fennel and slice lengthwise into quarters. Rinse the fennel fronds, shake dry and set aside.
Rinse pork, pat dry and cut into 4-6 different-sized strips. Season with salt and pepper and brush half of the tomato paste on top of each strip.
Heat the oil in a large skillet over high heat. Add the pork, coated side down. Brush the tops with remaining tomato paste. Cook pork until browned, about 1 minute on each side. Remove pork and wrap in aluminum foil.
Cook the onion in the same skillet until translucent, then add fennel slices and sauté until softened, 5-6 minutes.
Add the tomatoes and their juices to the pan. Season with salt and pepper and cook over medium heat until tomatoes are softened, about 10 minutes.
Finely chop fennel fronds and mix with the vegetables.
Return the pork along with accumulated juices to the pan and heat through briefly.
Divide the polenta among plates, top with pork and vegetables and serve.
