Pork Cutlets with Mixed Vegetables and Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,840 mg | (46 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- olive oil (for the baking dish)
- salt
- cayenne pepper
- 4 Tbsps olive oil
- 4 Pork cutlets (from chop, boneless, ready to cook, each about 160 grams)
- 3 carrots
- 2 stalks Celery
- 300 grams Plum tomato
- 1 Zucchini
- 1 onion
- 2 sprigs rosemary
- Fat (for the baking dish)
- freshly ground peppers
- 70 grams Ricotta cheese
- 120 milliliters Vegetable broth
- 4 bay leaves
Preparation steps
Rinse potatoes thoroughly, cut into bite-sized pieces, spread in an oiled baking dish and season with salt and cayenne pepper, drizzle with 2 tablespoons olive oil. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
Rinse cutlets and pat dry.
Rinse vegetables, clean or peel as needed and cut into bite-sized pieces. Rinse rosemary, shake dry and pluck off leaves.
Season cutlets with salt and pepper. Heat 2 tablespoons of oil in a pan and cook cutlets for about 3-4 minutes or until golden brown on both sides.
Arrange vegetables in a buttered baking dish and season with salt and pepper.
Mix ricotta with broth until smooth. Season with salt and pepper and spread over vegetables. Top with cutlets and sprinkle with bay leaves and rosemary. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Remove from oven and serve with baked potatoes.
