Pork Cutlets in Caper Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (each about 150 grams)
- freshly ground peppers
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters Beef broth
- 100 milliliters Whipped cream
- 2 Tbsps lemon juice
- 2 Tbsps Caper
- salt
- ½ bunch smooth parsley
Preparation steps
1.
Rinse the cutlets, pat dry, season with pepper and dredge in flour. Shake off excess and fry until golden brown for about 3 minutes in hot butter. Remove from pan.
2.
Deglaze with broth and cream and bring to a boil while stirring. Add lemon juice and capers and season with salt and pepper.
3.
Rinse the parsley, drain well and chop coarsely. Set some leaves aside for garnish. Add the chopped parsley to the sauce and place the cutlets in the pan. Cook in sauce until cooked through, approximately 2 minutes. Arrange the cutlets with the sauce on plates and serve garnished with parsley.
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