Schnitzel with Pears and Camembert
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 396 mg | (40 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 large ripe Pear
- 2 Tbsps lemon juice
- 4 Pork cutlets (each about 140 grams)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 20 grams clarified butter
- 250 grams Camembert
- 2 Tbsps butter
- 50 milliliters dry white wine
- 4 Tbsps lingonberry (jarred)
- 1 bunch curly parsley
- vegetable oil (for frying)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
Rinse the pears, peel, halve, remove the cores and sprinkle with the lemon juice. Rinse the cutlets, pat dry, pound to an even thickness if necessary, season with salt and pepper, dredge in flour and fry in hot butter for 3-4 minutes on both sides.
Cut the Camembert into slices. Place the cutlets in a baking dish, cover with the Camembert, top with knobs of butter and sprinkle with the white wine. Spread the lingonberries on top and bake for 10-15 minutes in the preheated oven.
Meanwhile, portions fry the parsley tips in the hot oil 10-20 seconds until crisp. Drain and remove to a paper towel.
Serve the cutlets with the sauce on plates and serve garnished with the fried parsley.
