Pork Schnitzel with Pine Nuts and Balsamic Vinegar
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (ready to cook, each 150 grams)
- salt
- freshly ground peppers
- olive oil
- 4 Tbsps balsamic vinegar
- 150 milliliters Beef stock
- 2 Red Bell pepper
- 2 small Zucchini
- 4 Tbsps toasted Pine nuts
- 2 Tbsps Basil (cut into strips)
Preparation steps
1.
Rinse the pork, pat dry and cut each piece in half. Season with salt and pepper and fry in a hot pan with oil on both sides until golden brown. Add the vinegar and beef stock and simmer for about 5 minutes over medium heat.
2.
Rinse and peel the vegetables. Cut bell peppers in half, remove seeds and white ribs and cut into wide strips. Cut the zucchini lengthwise into narrow slices. Grill vegetables on both sides with 2 tablespoons oil in a hot grill pan. Remove from pan and season with salt and pepper.
3.
Arrange the pork with vegetables on plates, drizzle with the balsamic sauce and serve sprinkled with pine nuts and basil strips.
