Pork Cutlets Stuffed with Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 31.9 μg | (71 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,524 mg | (38 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 657 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 8 thin Pork cutlets (each 80 grams)
- 40 grams Parmesan (grated)
- 1 Tbsp olive oil
- 2 eggs
- salt
- peppers
- 2 Tbsps Pine nuts
- 2 Tbsps Pesto
- 20 grams clarified butter
- 3 Tbsps Pastry flour
- 350 grams Tomatoes (canned)
- ½ bunch Basil
Preparation steps
Mix Parmesan with olive oil and eggs and let stand for 15 minutes.
Rinse the meat and pat dry. Lay cutlets between sheets of plastic wrap and pat flat with a heavy pan or mallet. Remove from the plastic and season with salt and pepper. Toast the pine nuts in a dry pan and chop very finely. Stir in the pesto and spread mixture over the pork cutlets. Fold in half and pin together with toothpicks. Chop canned tomatoes into very small pieces. Heat some oil in a saucepan and fry the tomatoes briefly while stirring. Season with salt and pepper. Rinse the basil and chop leaves. Add basil to the tomatoes.
Heat the clarified butter in a frying pan. Dredge the cutlets in flour, then dip in the egg mixture and fry on both sides until golden brown, about 3-4 minutes on each side. Serve cutlets with the tomatoes.
Serve with noodles, if desired.
