Breaded Pork with Beetroot Salad
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,567 mg | (39 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (each about 160 grams)
- salt
- freshly ground peppers
- 4 Tbsps Horseradish (from a jar)
- 2 eggs
- 80 grams breadcrumbs
- 3 Tbsps clarified butter
- 700 grams pickled Beets (from a jar)
- 2 Tbsps scallions
- 3 Tbsps lemon juice
- 200 grams Whipped cream
- Lemon wedge
Preparation steps
1.
Season pork cutlets with salt and pepper and sprinkle both sides with horseradish. Drag through beaten eggs and then breadcrumbs. Cook in hot butter in a large frying pan for about 4 minutes on each side.
2.
Chop drained beetroot as desired. Mix with lemon juice, sour cream and chives. Season with salt and pepper. Serve pork cutlets with beetroot salad and lemon wedges.
