Crispy Breaded Cutlet Wraps with Guacamole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 303 μg | (505 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 2,076 mg | (52 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Avocados
- 1 Lime (juiced)
- 1 Tomato
- salt
- freshly ground peppers
- 4 Lettuce
- 1 handful cilantro
- 1 big, red chili pepper
- 4 thin Pork cutlets (each about 150 g)
- 2 Tbsps Cornmeal
- 1 egg
- 4 Tbsps Panko (or breadcrumbs)
- 4 Tbsps Coconut flakes
- 4 Tbsps Corn oil
- 4 Sandwich wraps
- Lime wedge
Preparation steps
Halve avocado, pit and peel. Combine pulp with a little lime juice and puree or mash finely with a fork. Rinse tomatoes, halve and remove seeds, dice into small cubes. Combine with avocado and season with salt, pepper and lime juice.
Rinse lettuce and cilantro, shake dry. Rinse and dry chile pepper, remove seeds and ribs and cut into thin rings.
Rinse meat, pat dry and season with salt and pepper. Coat with corntarch, shaking off any excees. Beat egg in a shallow dish. Mix panko and coconut flakes and spread on a plate. Dip cutlets into an egg and coat with panko mixture. Heat oil in a pan and cook cutlets for about 5-6 minutes or until golden brown from both sides.
Heat wraps on a hot grill for about 1-2 minutes per side.
Remove cutlets from a pan and let rest briefly. Slice. Arrange meat on wraps with 1-2 leaves of letuce and sprinkle with chile pepper rings and cilantro. Roll up, if desired, and serve with guacamole and lime wedges.
