Cream Cheese and Arugula Stuffed Pork Cutlets
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
622
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 323 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets each about 140 grams (approximately 5 ounces)
- 1 handful Arugula
- 150 grams cream cheese
- 1 egg
- salt
- peppers
- 4 Tbsps Pastry flour
- 2 eggs
- 80 grams breadcrumbs
- 3 Tbsps clarified butter
Preparation steps
1.
Rinse the pork cutlets, pat dry and pound flat between two pieces of wax paper. Rinse the arugula, shake dry, remove the stems and chop finely. Mix the cream cheese with the egg and the arugula and season with salt and pepper. Spread the cream cheese in the middle of the cutlets. Fold the cutlets in half and hold together with wooden skewers. Salt and pepper the cutlets. Sprinkle with flour, dip in the beaten eggs and finally dip in the breadcrumbs. Fry in hot butter on all sides, about 6 minutes.
2.
Serve with carrots and bacon potatoes, if desired.
