Pork Cutlet with Broccoli Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 879 cal. | (42 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 396 μg | (660 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 33.1 μg | (74 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 2,238 mg | (56 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 805 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 8 Pork cutlets (each 80 grams)
- 600 grams Broccoli
- salt
- 8 leaves Green cabbage
- 1 egg
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps cream cheese
- freshly ground peppers
- 2 Tbsps vegetable oil
- 150 milliliters dry Red wine
- 4 Tomatoes
- 100 grams smoked Bacon
- 1 onion
- Chili sauce
Preparation steps
Rinse pork cutlets, pat dry and, if necessary knock flat. Blanch broccoli in salted water for 2-3 minutes remove and drain well. Rinse cabbage leaves well, remove hard stalk and also blanch for 2-3 minutes in salted water. Drain and pat dry. Mix egg with cheese and cream cheese in a bowl and add broccoli florets. Season with salt and pepper. Cover pork cutlets with cabbage leaves and place broccoli mixture in the center. Fold ends over and form into small packages. Secure with toothpicks and season with salt and pepper. Fry in a hot saucepan with oil on all sides and put in an ovenproof dish.
Preheat the oven to 160°C (approximately 350°F).
For the sauce, deglaze the saucepan with red wine and pour over pork cutlets. Scald tomatoes in hot water, remove, peel, quarter and remove seeds and chop. Chop bacon and peeled onions into small cubes. Sauté bacon and onion 1-2 minutes in a hot saucepan with oil until translucent and add tomatoes. Season with sugar, salt and pepper and spread tomato mixture over stuffed pork cutlets. Bake in the preheated oven for 15-20 minutes. Occasionally pour the tomato sauce over pork cutlets while baking.
Season with chili sauce, salt and pepper.
Serve immediately with potatoes and broccoli if desired.
