Pork Cordon Bleu with Potato and Green Bean Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 54.18 g | (55 %) | ||
| Fat | 25.49 g | (22 %) | ||
| Carbohydrates | 68.06 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.25 g | (18 %) |
| Vitamin A | 2,593.24 mg | (324,155 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 3.13 mg | (26 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.13 mg | (68 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 55.13 μg | (18 %) | ||
| Pantothenic acid | 1.93 mg | (32 %) | ||
| Biotin | 1.37 μg | (3 %) | ||
| Vitamin B₁₂ | 0.74 μg | (25 %) | ||
| Vitamin C | 8.09 mg | (9 %) | ||
| Potassium | 782.83 mg | (20 %) | ||
| Calcium | 312.42 mg | (31 %) | ||
| Magnesium | 66.81 mg | (22 %) | ||
| Iron | 4.07 mg | (27 %) | ||
| Iodine | 27.6 μg | (14 %) | ||
| Zinc | 2.18 mg | (27 %) | ||
| Saturated fatty acids | 7.97 g | |||
| Cholesterol | 147.26 mg |
Ingredients
- Ingredients
- 700 grams (approximately 24 ounces)waxy Sweet potato
- 300 grams (approximately 10 1/2 ounces)green Beans
- 200 milliliters (approximately 1 cup) Vegetable broth (Instant)
- 4 Tbsps Vinegar
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 4 160 grams (approximately 5 1/2 ounces) (thin Pork cutlets
- 4 slices cooked ham
- 4 slices Cheshire cheese
- 2 Tbsps Pastry flour
- 1 egg
- 80 grams (approximately 2 3/4 ounces) breadcrumbs
- butter (to saute)
- Lemon wedge
- Tomatoes
Preparation steps
Rinse the potatoes and cook in a pot of booiling salted water until tender, about 25 minutes. Trim beans, rinse and cook in a pot of boiling salted water until al dente, 8-10 minutes. Drain, rinse under cold water and drain again.
Drain the potatoes, rinse under cold water, peel, thickly slice and mix with the beans in a bowl. Combine broth, vinegar, salt, pepper and oil and pour over the potatoes and beans. Toss to coat.
Place the meat on a work surface and season with salt. Top each with a slice of meat and cheese. Roll up and secure with toothpicks. Dredge the meat in flour, then beaten egg and breadcrumbs, pressing to adhere.
Heat the oil in a skillet over medium. Add the meat and cook until golden brown all over and cooked through. Serve with beans and potato salad, lemon and tomato wedges.
