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Pork Cordon Bleu with Fried Potatoes
(1 vote)
Health Score:
62 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
708
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Pork cutlets (at 200 grams; 2cm thick)
- 4 slices Raclette Cheese
- 4 slices cooked ham
- salt
- peppers (from the mill)
- 2 eggs
- 2 Tbsps Pastry flour
- 8 Tbsps breadcrumbs
- 4 Tbsps vegetable oil
- 3 Tbsps butter
- 500 grams cooked, peeled potatoes (from the day before)
- 2 Tbsps chopped parsley
- ground paprika
Preparation steps
1.
With a sharp knife, cut a pocket into the pork. Place a slice of cheese and ham in the bag and reseal it with toothpicks. Season with salt and pepper. Whisk the eggs in a deep dish. Combine flour and breadcrumbs in a shallow dish. Dip the meat in the egg and then dredge in the flour.
2.
Heat oil and butter in a pan and fry the cutlets in it until golden brown on each side over medium heat.
3.
In the meantime, cut potatoes into slices and cook until golden brown in a large pan. Season with salt, pepper, and paprika.
4.
To serve, arrange the cordon bleu with the fried potatoes on plates and sprinkle with the chopped parsley.
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