Crispy Pork Cutlets with Spinach
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
795
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 478.4 μg | (797 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,487 mg | (37 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- salt
- peppers
- 2 Tbsps clarified butter
- 4 Tbsps Pastry flour
- 1 egg
- 1 Tbsp vegetable oil
- 200 grams Corn flakes
- 500 grams Spinach
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 organic lemon
- 250 grams Whipped cream
- 2 sprigs mint
Preparation steps
1.
Rinse and spin dry spinach, saute in a big pot on medium heat for a few minutes. Drain and cool, squeeze.
2.
Rinse and pat dry meat, season with salt and pepper. Place flour on one plate, whisk an egg in another plate and place cornflakes into the third one. Heat clarified butter in a pan. Coat cutlets with flour, dip into an egg and coat with cornflakes. Cook cutlets for 4 minutes per side. Peel garlic and chop finely. Heat oil in a pan and saute garlic for a few seconds, add spinach and cream, boil briefly. Add lemon zest and juice, mix well. Arrange cutlets with lemon spinach on plates and garnish with mint leaves. Serve.
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