Pork Cutlets with Fries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,405 cal. | (162 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 344 g | (297 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 76.5 μg | (128 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,700 mg | (43 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 151.7 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the main dish
- 1 kilogram potatoes (large and waxy)
- 1 ½ liters Frying oil
- salt
- freshly ground peppers
- 4 Pork cutlets
- 1 Tbsp vegetable oil
Preparation steps
For the main dish, prepare the fryer and heat to 165°C (approximately 325ºF) or heat the fat in a sufficiently large saucepan (the fat is hot enough when bubbles appear on a submerged wooden spoon).
Peel the potatoes, cut into sticks and dry well.
Place the potato strips into the fat and fry for about 5 minutes until they are soft but have taken no color. Remove from the pan.
Increase the temperature to 190°C (approximately 375ºF) and fry the potatoes again for about 2 minutes until crispy. Remove, drain well and season with salt.
Meanwhile, season the cutlets with salt and pepper and fry slowly in some oil for 3 - 4 minutes on each side, until golden brown.
To serve, arrange the lettuce and parsley on a plate and place the cutlets and fries on top.
Serve immediately.
