Pork Cutlets with Tomatoes, Mozzarella and Zucchini

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Pork Cutlets with Tomatoes, Mozzarella and Zucchini
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
425
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie425 kcal(20 %)
Protein40.08 g(41 %)
Fat27.84 g(24 %)
Carbohydrates5.55 g(4 %)
Sugar added0 g(0 %)
Roughage1.68 g(6 %)
Vitamin A156.25 mg(19,531 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.21 mg(15 %)
Folate34.58 μg(12 %)
Pantothenic acid0.26 mg(4 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.97 mg(32 %)
Potassium409.75 mg(10 %)
Calcium294.71 mg(29 %)
Magnesium26.14 mg(9 %)
Iron1.09 mg(7 %)
Zinc0.44 mg(6 %)
Saturated fatty acids9.1 g
Cholesterol95.71 mg

Ingredients

for
4
Ingredients
2
4 tablespoons
4
2
200 grams
1 handful
½ teaspoon

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Rinse the zucchini, trim and slice. Grease a baking dish, add the zucchini and season with salt and pepper.

3.

Rinse the pork, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a large frying pan and sear the pork until golden brown on both sides, around 2-3 minutes. Remove from the pan and place over the zucchini. Rinse the tomatoes, hull and cut into slices. Drain the mozzarella and cut into slices. Distribute the tomatoes and mozzarella over the pork and season with salt and pepper. Bake for about 10 minutes, or until cooked to your liking. Rinse the basil, shake dry, pluck the leaves and chop finely. Mix with the remaining oil and the lemon zest and season with salt and pepper.

4.

Remove the pork from the oven and drizzle with basil oil. Serve with fresh baguette, if desired.