Mixed Salad with Pork Schnitzel

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Mixed Salad with Pork Schnitzel
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
608
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie608 cal.(29 %)
Protein54 g(55 %)
Fat29 g(25 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
Vitamin A0.8 mg(100 %)
Vitamin D1 μg(5 %)
Vitamin E4.5 mg(38 %)
Vitamin K8.7 μg(15 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂0.7 mg(64 %)
Niacin22 mg(183 %)
Vitamin B₆1.3 mg(93 %)
Folate146 μg(49 %)
Pantothenic acid2.7 mg(45 %)
Biotin21.7 μg(48 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C63 mg(66 %)
Potassium1,383 mg(35 %)
Calcium348 mg(35 %)
Magnesium98 mg(33 %)
Iron8 mg(53 %)
Iodine12 μg(6 %)
Zinc8.3 mg(104 %)
Saturated fatty acids11.6 g
Uric acid370 mg
Cholesterol240 mg
Complete sugar17 g

Ingredients

for
2
Ingredients
2 Pork cutlets (each 180 grams)
1 egg
2 Tbsps Pastry flour
2 Tbsps butter
salt
freshly ground peppers
2 bunches scallions
½ Frisée
1 Tbsp toasted Pine nuts
1 Tomato (coarsely chopped)
1 garlic clove
1 Tbsp olive oil
1 pinch salt
peppers
2 tsps balsamic vinegar
How healthy are the main ingredients?
Pine nutsolive oileggsaltTomatogarlic clove

Preparation steps

1.

Season pork schnitzel with salt and pepper and coat with flour. Beat egg slightly on a plate and pull floured pork schnitzel through egg. Melt butter in a pan and fry pork schnitzel on all sides briefly.

2.

Puree tomato, garlic, olive oil, pinch of salt, pepper to taste and balsamic vinegar for the salad dressing in a blender and pass through a sieve.

3.

Rinse frisée lettuce, trim and spin dry.

4.

Rinse scallions, trim, cut off green tops and blanch slightly in a pot of boiling salted water for about 6 minutes. Drain, rinse with cold water and drain again.

5.

Melt a little butter in a pan and briefly saute scallions. 

6.

To serve, arrange frisée lettuce and pork on on a plate and sprinkle with scallions. Drizzle lettuce with the salad dressing and toasted pine nuts.