Pan-fried Pork Cutlets with Vegetables

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Pan-fried Pork Cutlets with Vegetables
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
528
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie528 kcal(25 %)
Protein33.59 g(34 %)
Fat38.59 g(33 %)
Carbohydrates21.05 g(14 %)
Sugar added0 g(0 %)
Roughage7.33 g(24 %)
Vitamin A111.35 mg(13,919 %)
Vitamin D0 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.81 mg(23 %)
Vitamin B₆0.54 mg(39 %)
Folate79.26 μg(26 %)
Pantothenic acid0.77 mg(13 %)
Biotin4.31 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C85.66 mg(90 %)
Potassium920.38 mg(23 %)
Calcium56.94 mg(6 %)
Magnesium56.42 mg(19 %)
Iron1.77 mg(12 %)
Iodine1.34 μg(1 %)
Zinc0.83 mg(10 %)
Saturated fatty acids4.88 g
Cholesterol60 mg

Ingredients

for
4
Ingredients
4 Pork cutlets
4 Tbsps olive oil
1 Eggplant
2 small zucchini
1 onion
1 Red Bell pepper
1 green Bell pepper
300 grams tomatoes
2 garlic cloves
2 sprigs rosemary
1 tsp thyme
6 Tbsps olive oil
salt (and pepper)
How healthy are the main ingredients?
tomatoolive oilolive oilrosemarythymeEggplant

Preparation steps

1.

Rinse the eggplant, cut off the ends and cut into slices. Sprinkle with salt and let steep 15 minutes to remove excess water. Rinse and pat dry with a kitchen towel and fry in 4 tablespoons olive oil in portions. Rinse the zucchini, cut off the ends and cut into slices. Cut peppers in half, remove the seeds and ribs and cut into slices. Peel the onion and cut into rings. Add the peppers, zucchini and onion to the eggplant, add 2 tablespoons olive oil and mix well. Replace cover and cook over medium heat for 10 minutes. Blanch tomatoes in boiling water, rinse with cold water, peel and dice. After 5 minutes of cooking, add to the vegetable mixture.

2.

In a heavy pan, heat the remaining olive oil. Rinse the pork cutlets, pat dry, season with salt and fry in hot oil for  5 minutes on each side. Strip the rosemary needles from the stems add to the vegetables with the oregano, salt and pepper. Serve with the pork cutlets.