Pork Cordon Bleu with Potato and Green Bean Salad

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Pork Cordon Bleu with Potato and Green Bean Salad
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
706
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie706 cal.(34 %)
Protein54.18 g(55 %)
Fat25.49 g(22 %)
Carbohydrates68.06 g(45 %)
Sugar added0 g(0 %)
Roughage5.25 g(18 %)
Vitamin A2,593.24 mg(324,155 %)
Vitamin D0.67 μg(3 %)
Vitamin E3.13 mg(26 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.13 mg(68 %)
Vitamin B₆0.53 mg(38 %)
Folate55.13 μg(18 %)
Pantothenic acid1.93 mg(32 %)
Biotin1.37 μg(3 %)
Vitamin B₁₂0.74 μg(25 %)
Vitamin C8.09 mg(9 %)
Potassium782.83 mg(20 %)
Calcium312.42 mg(31 %)
Magnesium66.81 mg(22 %)
Iron4.07 mg(27 %)
Iodine27.6 μg(14 %)
Zinc2.18 mg(27 %)
Saturated fatty acids7.97 g
Cholesterol147.26 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Sweet potatohamsalteggTomato

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.