Mixed Salad with Pork Schnitzel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,383 mg | (35 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
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.
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.
Rinse frisée lettuce, trim and spin dry.
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.
Melt a little butter in a pan and briefly saute scallions.
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.
