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Pork Chop with Parmesan Crust
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
491
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 31.5 μg | (70 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- 2 Tbsps Pastry flour
- 2 eggs
- 4 Tbsps breadcrumbs
- 4 Tbsps Parmesan (freshly grated)
- 600 grams green Beans
- 2 red Bell pepper
- 1 garlic clove
- 1 bunch Basil
- olive oil
- Sea salt
- peppers
Preparation steps
1.
Rinse green beans, trim and blanch in salted water for about 5-6 minutes. Rinse and drain.
2.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.
3.
Rinse pork chops and pat dry. Coat in flour and dip into beaten eggs. Mix breadcrumbs with Parmesan and coat pork chops with mixture. Cook in hot oil on each side for 3-4 minutes until golden brown.
4.
Meanwhile, pluck basil leaves, set some aside for garnish and puree remainining with 3-4 tablespoons of oil. Peel garlic and finely chop. Saute in 2 tablespoons of oil along with green beans and bell peppers. Let simmer, season with salt and pepper and then arrange on plates. Top with pork chops and sprinkle with basil oil. Serve with basil leaves as garnish.
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