Grilled Pork Cutlets with Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pork
- 4 Pork cutlets (2 cm thick)
- For the marinade
- 1 garlic clove
- 3 Tbsps lemon juice
- 1 tsp honey
- 4 Tbsps olive oil
- freshly ground peppers
- For the salad
- 1 garlic clove
- 1 lemon
- 1 small Iceberg lettuce
- 150 milliliters Sour cream
- 1 tsp sugar
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 bunch Cress
Preparation steps
Rinse the pork and pat dry. For the marinade, peel and squeeze the garlic. Stir in the lemon juice, honey, oil and pepper to taste. Coat the meat, cover and marinate about 1 hour in the refrigerator.
For the salad, divide garlic bulb into individual cloves, place them in an aluminum grill pan with a little water and cook slowly on the grill for about 10 minutes. Cut the lemon into slices and add to the garlic cloves during the last 1-2 minutes of cooking.
Remove the cutlets from the marinade and grill on the hot grill on each side for 4-5 minutes. Season with salt and pepper.
Rinse lettuce, trim and cut into bite-sized pieces. Arrange on plates. Mix sour cream with the sugar and the lemon juice and season with salt and pepper. Drizzle over the salad and sprinkle with chopped cress.
Place the cutlets on the plates with the garlic and the lemon and serve.
