Pork Cutlet with Mushroom and Ham Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the stuffing
- 200 grams fresh button Mushroom
- 100 grams cooked ham (in slices)
- 1 shallot
- ½ bunch parsley
- 30 grams butter
- salt
- freshly ground peppers
- For the cutlet
- 4 Pork cutlets (about 160 grams)
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 50 grams clarified butter
Preparation steps
For the stuffing, trim the mushrooms and cut together with the ham into small cubes. Peel the shallot and chop finely. Rinse the parsley, shake dry, pluck the leaves and finely chop.
Melt 30 grams (approximately 1 ounce or 2 tablespoons) butter in a pan and fry the mushrooms with the ham and shallots for 2-3 minutes. Mix in the parsley, and season with salt and pepper. Remove the pan from the heat and allow the stuffing to cool.
For the cutlets, rinse the pork schnitzel, pat dry and cut in half each slice lengthwise. but do not completely separate the slices. Fold up the cutlets, place plastic wrap between 2 layers and knock a little flat. Season the slices with salt and pepper, spread the stuffing over each slice, fold the slices again and press the sides firmly.
Dip the cutlets first in flour, then in beaten egg and finally in breadcrumbs. Press the cutlets firmly and then fry in a hot pan with butter until golden brown on both sides. Remove, drain on kitchen paper and serve to taste with lemon wedges.
