Pork Cutlets with Apples and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 782 cal. | (37 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,954 mg | (49 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 772 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 8 small Pork cutlets
- 2 Tbsps butter
- 2 tsps vegetable oil
- 1 red onion
- 2 Apple
- 1 tsp coarse ground Mustard
- 1 tsp powdered sugar
- 90 milliliters Calvados
- 250 grams Snow peas
- 1 bunch carrots
- 2 Tbsps butter
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
For the vegetables, rinse carrots, drain and pat dry and peel and slice and blanch in boiling, salted water for about 5 minutes and drain well. Rinse snow peas, drain and pat dry and trim ends and blanch in boiling, salted water for about 4 minutes and drain, rinse and drain.
Peel apples, if desired. Halve apples and remove core and cut into thin slices. Peel onion and cut into quarters lengthwise and cut into wedges.
Rinse meat and pat dry. Season pork cutlets with salt and pepper. In a saucepan, heat butter and oil and fry cutlets for about 2 minutes on each side and remove from pan and keep warm.
Add onion to meat pan and fry until translucent and add apples and cook over low heat until apples are tender but not falling apart. Add mustard, sugar and Calvados and stir sauce. Return cutlets to pan and heat.
Melt butter in a pan and stir vegetables in butter until heated and season with salt and pepper.
To serve, arrange pork cutlets, apples and onions and vegetables on a plate and garnish vegetables with parsley.
