Fried Pork Cutlets with Roasted Potatoes
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,450 mg | (36 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- 2 Tbsps chopped Pistachio
- 2 Tbsps clarified butter
- rosemary
- salt
- 800 grams medium-sized, waxy potatoes
- 2 Tbsps vegetable oil
Preparation steps
1.
Sprinkle 1 teaspoon salt on a lightly greased baking sheet.
2.
Rinse, scrub and halve potatoes lengthwise. Mix potatoes with oil. Place potatoes, cut side down, on the prepared baking sheet and bake in a preheated oven at 180°C (approximately 350°F), about 35 minutes.
3.
Season pork cutlets with salt and pepper and fry in hot clarified butter, about 3 minutes per side. Divide pork and potatoes among plates and sprinkle with pistachios and coarse pepper.
