Crispy Pork Cutlets with Coleslaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 139.3 μg | (232 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,334 mg | (33 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 150 grams Yogurt (0.1% fat) (fat at will)
- 2 Tbsps Mayonnaise (light at will)
- 100 milliliters Kefir (or buttermilk)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 600 grams Napa cabbage
- 2 carrots
- 1 Apple
- 80 grams sliced hazelnuts
- 2 Tbsps breadcrumbs
- 4 Pork cutlets (à 120 g)
- 2 Tbsps Pastry flour
- 1 egg
- 2 Tbsps clarified butter
Preparation steps
In a bowl, mix the yogurt with the mayonnaise, the kefir and lemon juice and season with salt and pepper. Rinse and core the cabbage, and cut into thin strips. Peel the carrots and the apple. Quarter the apple and remove seeds. Coarsely grate both. Add the cabbage, carrot and apple to the bowl and toss well to coat. Cover and refrigerate.
In a wide dish, mix the hazelnuts with the breadcrumbs. Rinse the cutlets, pat dry and with a meat mallet or the bottom of a pan, pound until flat and thin. Season with salt and pepper. Place the flour in one bowl. In a separate bowl, whisk the egg. Dredge the cutlets in flour, then in the egg letting the excess drip off and finally in the nut mixture, pressing to adhere. Heat the clarified butter in a skillet and saute the meat until golden brown on each side, 3-4 minutes. Drain on paper towels and serve with the coleslaw.
