Baked Pork Cutlet with Tomatoes and Cheese
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 723 mg | (72 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Pork cutlets (about 180 grams each)
- Pastry flour
- butter
- 4 Tomatoes
- 200 grams Emmentaler cheese (sliced)
- salt
- freshly ground Black pepper
- 500 grams mixed Vegetables (frozen peas, carrots, asparagus, etc.)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Lightly pound pork cutlets until flattened. Season with salt and pepper and coat with a little flour. In a pan, sear cutlets a little hot, melted butter, 2-3 minutes per side. In another pot, heat mixed vegetables and toss with butter. Season with salt and pepper.
2.
Cut tomatoes into slices. Place pork on an ovenproof plate, layer with cheese and tomato slices and sprinkle with freshly ground pepper. Bake until the cheese is golden-brown, a few minutes. Serve with vegetables.
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