Pork Schnitzels with Potato and Broccoli Purée
Nutritional values
(Percentage of daily recommendation)
| Calorie | 981 cal. | (47 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 190.3 μg | (317 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 44.9 μg | (100 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 2,199 mg | (55 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 767 mg | |||
| Cholesterol | 577 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the potato and broccoli purée
- 600 grams starchy potatoes
- salt
- 400 grams Broccoli
- 50 grams butter
- 125 grams Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- For the schnitzels
- 8 Pork cutlets (each around 75 grams) (approximately 2 1/2 ounces)
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- 4 eggs
Preparation steps
For the puree: Peel the potatoes, rinse and cook in boiling salted water until soft, around 25 minutes.
Rinse the broccoli and cut into florets. Peel the stalks and cut into pieces. Sauté the florets and stalks in 1 tablespoon butter over low heat until tender. Add the cream and simmer, covered, until soft, around 5 minutes. Purée.
Drain the potatoes, let cool slightly then press through a potato ricer. Add the broccoli purée and remaining butter and season with salt, pepper and nutmeg. Cover to keep warm.
For the schnitzels: Rinse the pork cutlets, pat dry and pound flat with a meat mallet, if necessary. Season with salt and pepper, roll in flour, dip in beaten eggs then coat in breadcrumbs. Sauté in hot oil until golden brown on both sides, about 2-3 minutes.
