Pork Cutlets with Vegetable Filling
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (at least 2 cm thick)
- 2 eggs
- 50 grams grated Parmesan
- 4 Tbsps Pastry flour
- 2 Tbsps clarified butter
Preparation steps
1.
Rinse cutlets, pat dry and cut a pocket into each. Whisk eggs with Parmesan.
2.
Rinse the tomatoes and cut in half; quarter if large. Rinse scallions, cut off ends and cut into thin rings. Rinse basil and pluck large leaves small. Mix all in a bowl with olive oil and season with salt and pepper. Place a slice of ham in each cutlet, distribute about 1/3 of the filling inside and seal well with toothpicks. Season the cutlets with salt and pepper, turn in some flour and pull through egg-Parmesan mixture. Cook in hot butter on both sides until golden brown. Distribute on plates and serve with the remaining filling.
