Pork Cutlet Sandwiches with Artichokes and Pepper Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 831 cal. | (40 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Artichoke bottoms (jarred or canned)
- 1 Tbsp lemon juice
- 180 grams pickled, red paprika (jarred)
- 3 Tbsps olive oil
- 2 sprigs thyme
- 2 Tbsps black, pitted Olives
- salt
- freshly ground peppers
- 4 Pork cutlets (ready to cook, á 160 grams)
- 2 Tbsps vegetable oil
- 4 Ciabatta
Preparation steps
Drain and rinse the artichoke hearts, drain well, thinly slice and sprinkle with lemon juice. Rinse the lettuce leaves, spin dry and if desired, remove the thick stalks. Drain and rinse the peppers, drain well and transfer to a blender with 2-3 tablespoons of olive oil until coarsely ground, transfer to a bowl. Rinse the thyme, shake dry and strip the leaves. Drain the olives, coarsely chop and stir into the pepper puree along with the thyme and seasn with salt and pepper.
Rinse the cutlets, pat dry, and place between 2 layers of plastic wrap and with a meat mallet or the bottom of a skillet, pound the cutlets to 1/4-inch thickness and season with salt and pepper. Heat the oil in a skillet and working in batches if necessary, saute the pork until golden brown on both sides. Halve the bread horizontally and place the lettuce on the bottom half, the artichoke on top, followed by the cutlet and the pepper puree. Cover with the top halves of the rolls and secure with plastic toothpicks
