Breaded Pork Chop with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,650 mg | (41 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the potato salad
- 6 large potatoes (cooked)
- 1 tart Apple
- 1 red paprika
- 1 Tomato (blanched for a few seconds, rinsed with cold water, peeled, quartered, cored and chopped)
- ½ Cucumber
- 1 carrot
- 1 hard-boiled egg
- 1 cup Sour cream
- 1 Tbsp finely chopped Dill
- salt
- peppers
- 1 generous pinch instant Broth
- 1 Tbsp finely chopped parsley
- For the pork chops
- 4 boneless Pork cutlets (trimmed)
- salt
- freshly ground pepper
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs (or more as needed)
- 3 Tbsps clarified butter
Preparation steps
For the salad, peel the potatoes and cut into cubes. Peel the apple, cut into quarters, remove the core and cut into wedges. Rinse, peel and cut the carrot into strips. Rinse the pepper, remove the stem, seeds and the white membranes and cut into rings. Rinse the tomato and cut into slices. Carefully mix everything together and place in a bowl. For the dressing, stir the sour cream with 1-2 tablespoons water until smooth, season with dill, salt, pepper and broth to taste. Peel the egg and cut into slices. Pour the dressing over the salad and garnish with egg slices.
Sprinkle the pork chops with salt and pepper, coat with flour, dip in one beaten egg and dredge in the breadcrumbs. Then brown in butter on both sides.
Add the remaining egg to the pan and scramble the egg. Place the pork chop and the salad on a plate, add the scrambled eggs and serve garnished with parsley.
