Pork Cutlets with Asparagus and Mushrooms
This lean schnitzel recipe is packed with nutrients; in addition to protein, it offers a wealth of vitamins from the B group, which are particularly important for nerves and muscles. Green asparagus also scores points with a good portion of folic acid, which is particularly important for pregnant and nursing women.
If you don't like turkey or want to prepare something else, you can also use veal cutlets.
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8.6 mg | (9 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 94 mg |
Ingredients
- Ingredients
- 11 ozs Pork (Cutlet)
- 7 ozs button Mushroom
- 7 ozs Asparagus
- 1 Tbsp sunflower oil
- 3 Tbsps Heavy cream
- 1 pkg ready-mix herb cream for Schnitzel (such as Maggi)
Preparation steps
Rinse pork cutlets, pat dry and cut into thin strips.
Clean mushrooms and cut into slices.
Rinse asparagus, peel the lower third of the stalks and cut off tough ends. Cut spears into pieces (about 5 cm long) (approximately 2 inches long).
Heat oil in a skillet over medium heat. Add the pork and mushrooms and cook 2-3 minutes.
Add asparagus and cook, stirring, 1-2 minutes.
Add 250 ml (approximately 1 cup) water, cream and the MAGGI Fix & Fresh Herbal Cream Schnitzel packet. Bring to a boil, then cover and cook over medium heat until thickened and creamy, about 15 minutes. Serve the pork and vegetables with the sauce (and egg noodles, if desired).