Pork Cutlets with Balsamic Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 951 mg | (24 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Pork cutlets (ready to cook, each about 160 grams)
- salt
- freshly ground peppers
- 1 small Radicchio
- 4 sun-dried Tomatoes (in oil)
- 3 scallions
- 2 Tbsps vegetable oil
- 3 Tbsps dark balsamic vinegar
- 100 milliliters Beef broth
- 50 milliliters Whipped cream
- sugar (to taste)
- Basil (for garnish)
Preparation steps
Preheat the oven to 80°C (approximately 175°F). Rinse the cutlets, pat dry, flatten slightly with a meat mallet between 2 layers of plastic wrap and season with salt and pepper.
Rinse the radicchio, trim, remove the hard stalk and cut into fine strips. Drain the sun-dried tomatoes and also cut into strips.
Rinse scallions, trim and cut into rings.
In a pan, heat the oil and fry cutlets until golden brown on both sides. Remove from pan and keep warm in a preheated oven.
Add the scallions and the radicchio to the pan, sauté briefly, stir in the tomatoes and deglaze with the vinegar. Add broth and cream, season with salt, pepper and sugar to taste and simmer over medium heat for about 3 minutes.
Arrange radicchio with the cutlets on warmed plates and garnish with basil. Serve with fried potatoes, if desired.
