Pork Cutlets in Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,428 mg | (36 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 4 Pork cutlets (180 g each)
- 4 Tbsps chopped almonds
- 3 Tbsps chopped Hazelnuts
- 3 Tbsps chopped Walnut
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped Basil
- salt
- freshly ground peppers
- 100 grams Pastry flour
- 1 egg
- 2 Tbsps vegetable oil
- 20 grams clarified butter
- 1 tsp dried marjoram
- marjoram (for garnish)
Preparation steps
Rinse the potatoes and cook for about 25 minutes in boiling salted water. Rinse under cold water, drain, peel and leave to cool down completely.
Preheat the oven to 150°C (approximately 300ºF).
Rinse the cutlets, pat dry and flatten between 2 layers of plastic wrap.
Mix the nuts with the herbs.
Season the cutlets with salt and pepper. Coat them first in flour, then dip in beaten egg and finally roll in the herb and nut mixture.
Press the breadcrumbs on firmly and fry in some oil on both sides until golden brown. Bake in the oven until the meat is cooked, for another 5-7 minutes.
Cut the potatoes into slices and fry in butter until golden brown, turning occasionally. Season with salt, pepper and marjoram.
Arrange the cutlets and potatoes on a warm plate and serve garnished with herbs. If desired, also serve with a green salad.
