Pork Cutlets with Coffee Butter
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 13 min.
Ready in
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 green Cardamom
- 2 Tbsps Coffee bean
- 1 tsp black peppercorns
- 1 tsp coarse Sea salt
- 4 Pork cutlets (each about 160 grams)
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 100 grams mixed Lettuce (such as red leaf, bibb, and arugula)
- 4 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
How healthy are the main ingredients?
olive oilPreparation steps
1.
Crush the cardamom pod and remove the seeds. Combine the cardamom seeds, coffee beans, peppercorns and sea salt in a mortar and pestle and coarsely crush.
2.
Place the cutlets on the work surface and pound to uniform thickness, if necessary. Melt the butter with the vegetable oil in a pan and sauté the spices. Over medium heat sauté the cutlets in the hot coffee butter until both sides are golden brown, about 2 to 3 minutes per side.
3.
Rinse and pat dry the lettuce leaves. Arrange the lettuce on serving plates sprinkle with olive oil and vinegar. Transfer the cutlets to the serving plates and drizzle with the spiced butter. Serve immediately.
