Pork Cutlets with Cranberry Sauce
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 tsp butter
- 150 grams lingonberry (rinsed and sorted)
- sugar
- 1 Tbsp finely chopped parsley
- 1 Tbsp fresh Tarragon
Preparation steps
1.
Season the cutlets with salt and pepper and fry in clarified butter on each side for about 3 minutes. Remove and keep warm.
2.
Heat the remaining butter in the frying pan and wait for it to foam up. Add the cranberries and simmer for a few minutes until soft and cracked. Add a little water in necessary and season to taste with sugar.
Stir in the parsley and tarragon and serve the cutlets drizzled with the rich sauce.
