Pork Cutlets with Balsamic Sauce

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Pork Cutlets with Balsamic Sauce
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
342
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie342 cal.(16 %)
Protein46 g(47 %)
Fat13 g(11 %)
Carbohydrates9 g(6 %)
Sugar added2 g(8 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E5 mg(42 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.4 mg(153 %)
Vitamin B₆0.9 mg(64 %)
Folate65 μg(22 %)
Pantothenic acid1.8 mg(30 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C34 mg(36 %)
Potassium951 mg(24 %)
Calcium81 mg(8 %)
Magnesium60 mg(20 %)
Iron4.7 mg(31 %)
Iodine5 μg(3 %)
Zinc5.6 mg(70 %)
Saturated fatty acids4.4 g
Uric acid337 mg
Cholesterol109 mg
Complete sugar8 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Whipped creamsaltRadicchioTomatosugarBasil

Preparation steps

1.

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.

2.

Rinse the radicchio, trim, remove the hard stalk and cut into fine strips. Drain the sun-dried tomatoes and also cut into strips. 

3.

Rinse scallions, trim and cut into rings.

4.

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.

5.

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.

6.

Arrange radicchio with the cutlets on warmed plates and garnish with basil. Serve with fried potatoes, if desired.