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Ingredients
Pork Cutlet with Beans and Salsa
- Ingredients
- 500 grams green Beans
- salt
- 1 shallot
- 500 grams Cherry tomatoes
- 1 handful Basil
- 125 grams Mozzarella
- 2 Tbsps balsamic vinegar
- 100 milliliters olive oil
- peppers
- 3 slices white bread (day-old)
- 1 Tbsp freshly chopped thyme
- 4 Pork cutlets (each about 80 grams)
- 2 Tbsps Pastry flour
- 2 eggs
Rinse beans and cook in boiling salted water for 6-8 minutes. Drain.
Prepare salsa. Peel shallot and chop finely. Rinse and halve tomatoes. Rinse basil. shake dry and pluck off leaves. Chop basil coarsely. Drain mozzarella and chop. Combine all ingredients in a bowl and drizzle with balsamic vinegar and 2-3 tablespoons of oil. Season with salt and pepper and let rest.
Cut off bread crusts and crumble bread slices. Place in a shallow bowl and mix with thyme. Rinse cutlets, pat dry and flatten, if necessary. Season with salt and pepper and coat with flour. Whisk eggs and dip cutlets into them. Roll in breadcrumbs and press gently. Heat 3-4 tablespoons of oil in a pan and cook cutlets for 2-3 minutes per side.
Heat 1-2 tablespoons of oil in another pan and add beans. Toss well and season with salt and pepper.
Spread salsa on plates and arrange cutlets and beans next to it. Serve.
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 47.91 g | (49 %) | ||
| Fat | 35.84 g | (31 %) | ||
| Carbohydrates | 38.06 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.71 g | (6 %) |