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Ingredients
Pork Cutlets with Fries
- 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
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.
(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 %) |