Breaded Pork Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 844 cal. | (40 %) | ||
| Protein | 39.1 g | (40 %) | ||
| Fat | 65.83 g | (57 %) | ||
| Carbohydrates | 24.18 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.64 g | (2 %) |
| Vitamin A | 538.49 mg | (67,311 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 3.36 mg | (28 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.31 mg | (28 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 54.3 μg | (18 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 3.11 μg | (7 %) | ||
| Vitamin B₁₂ | 0.71 μg | (24 %) | ||
| Vitamin C | 9.97 mg | (10 %) | ||
| Potassium | 138.08 mg | (3 %) | ||
| Calcium | 133.1 mg | (13 %) | ||
| Magnesium | 27.97 mg | (9 %) | ||
| Iron | 2.39 mg | (16 %) | ||
| Iodine | 27.6 μg | (14 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 29.5 g | |||
| Cholesterol | 255.87 mg |
Ingredients
- For the pesto
- 1 handful parsley
- 1 garlic clove
- 2 Tbsps blanched almonds
- 20 grams Parmesan
- 70 milliliters olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
- For the cutlets
- 4 Pork cutlets (200 g each)
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- 100 grams breadcrumbs
- 2 small eggs
- 2 Tbsps Whipped cream
- 150 grams clarified butter
- 4 sprigs parsley (to garnish)
Preparation steps
For the pesto, rinse the parsley, shake dry, pluck and place in a blender. Peel the garlic and also add to the blender, along with the almonds and Parmesan. Purée until smooth. Slowly pour in the oil until a creamy paste has formed. Season with lemon juice, salt and pepper.
For the cutlets, rinse the meat, pat dry, and season with salt and pepper.
Place the flour and the breadcrumbs in two separate soup bowls. Beat the eggs with the cream.
Turn the meat in the flour. Gently tap off the excess and place in the egg-cream mixture. Finally, roll in the breadcrumbs.
Heat the butter in a frying pan (it is hot enough when small bubbles appear on a wooden spoon).
Add the meat gently and fry until golden brown on both sides, for about 5 minutes.
Fry the meat one by one, or in two separate pans if necessary. The cutlets should have enough space in the pan for free movement.
For the garnish, rinse the parsley, pat dry and fry briefly.
Remove the finished cutlets from the pan and drain on kitchen paper.
Garnish with parsley and serve with the pesto.
