Stuffed and Breaded Pork Rolls
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
682
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (each about 120 grams)
- 1 shallot
- 4 Tbsps clarified butter
- 1 handful parsley
- 200 grams Gorgonzola
- 1 Tbsp scallions
- 100 grams breadcrumbs
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
Preparation steps
1.
Rinse cutlets, pat dry and flatten, if necessary. Peel shallot and chop finely. Heat butter in a pan and saute shallot until translucent. Place into a bowl and let cool. Rinse parsley, shake dry, pluck off leaves and chop. Cut Gorgonzola into cubes and mix with parsley, chives, 1 tablespoon of breadcrumbs and shallot. Spread on meat and roll up. Season with salt and pepper and coat with flour. Beat eggs and dip rolls into them. Coat with remaining breadcrumbs. Heat remaining butter in a pan and cook rolls for about 5-6 minutes or until golden brown on all sides. Baste with butter often.
2.
Drain paper towels and arrange on plates. Serve with potatoes and cucumber salad, if desired.
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