Breaded Pork Cutlets
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Pork cutlets
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 1 egg
- 3 Tbsps breadcrumbs
- 2 Tbsps clarified butter
- 1 medium Zucchini
- 1 Red chili pepper
- 2 Tbsps olive oil
Preparation steps
1.
Rinse zucchini, cut off ends and cut into slices. Season with salt and let stand about 20 minutes to draw out liquid. Then pat dry and fry in a pan in oil until golden brown. Remove from pan and keep warm.
2.
Halve chili pepper lengthwise, remove seeds, chop finely and fry in remaining oil. Add chile pepper to the zucchini slices.
3.
Season cutlets with salt and pepper.
4.
Place flour, beaten egg and breadcrumbs on separate plates. Turn the cutlets in flour, then dip in egg and finally roll in breadcrumbs. Fry in a pan in clarified butter on both sides until golden, about 4 minutes per side. Remove from pan and arrange on plates with the zucchini slices. If desired, serve with baguette slices and a dollop of creme fraiche on the cutlets.
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