Mozzarella-topped Pork Cutlets
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Tomatoes
- 1 Tbsp green, pitted Olives
- 1 Tbsp pitted black olives
- 1 ½ cups Mozzarella (2 balls)
- 4 Pork cutlets (ca. 200 g each)
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 2 Tbsps clarified butter
- 3 Tbsps basil Pesto
- Basil (for garnishing)
Product recommendation
For the pesto:
40 g pine nuts
1 garlic clove
1 bunch basil
ca. 80 ml olive oil
40 g parmesan cheese; freshly grated
sea salt
Toast the pine nuts in a pan. _Without oil!_ Remove the nuts from the pan and allow to cool. Remove the basil leaves from the stems. Crush the peeled garlic and pine nuts with a little salt with a mortar and pestle. Add the basil, and finely grated parmesan cheese. Continue crushing. Gradually add some oil until a creamy pesto forms. Season with salt.
Preparation steps
1.
Preheat the oven to 200°C, 400 F, gas 6.
2.
Remove the tomato stems by coring. Slice the tomatoes.
3.
Slice the olives.
4.
Drain and slice the mozzarella.
5.
Flatten the cutlets slightly and season with salt and pepper.
6.
Sear quickly in 1 tbsp of hot olive oil and the clarified butter.
7.
Grease a casserole dish with the remaining olive oil.
8.
Put the cutlets in the casserole dish. Spread 1 tbsp of pesto on each of the cutlets. Sprinkle the sliced olives on top and then add the mozzarella. Sprinkle with a little pepper.
9.
Bake for 10-15 minutes. Garnish with the basil leaves and serve.
