Stuffed Pork Cutlets with Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 31.9 μg | (71 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,508 mg | (38 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- ½ lemon
- 200 grams Ketchup
- 1 ½ Tbsps honey
- 1 Tbsp Worcestershire sauce
- 1 Tbsp butter (unsalted)
- ½ tsp ground ginger
- ½ tsp ground cilantro
- 1 garlic clove
- 2 slices day-old Toast
- 50 milliliters lukewarm milk
- 1 shallot
- 1 small Apple
- 1 Tbsp freshly chopped thyme
- 1 egg
- salt
- freshly ground peppers
- 4 Pork cutlets (ready to cook, with bone, each 220 grams)
- vegetable oil
- 4 sprigs thyme
- 400 grams green Beans
- 2 carrots
- 1 ½ yellow Zucchini
Preparation steps
Squeeze the juice from the lemon. Stir in the honey, ketchup, Worcestershire sauce, butter, ginger and coriander. Peel the garlic, chop finely and add to the sauce. Bring to a boil while stirring, then set aside and let cool slightly.
For the stuffing, the remove crusts from the bread and dice. Pour over the milk and let stand briefly. Peel shallot and finely chop. Peel the apple, quarter and cut out core. Dice apple into small cubes. Mix apple cubes with the shallot, thyme, egg and the squeezed bread cubes. Season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F).
Rinse the pork cutlets, pat dry and cut a pocket in the side of each to the bone. Fill with the stuffing and secure with toothpicks. Brown cutlets in a pan with 2 tablespoons oil until golden brown on both sides and place on a broiler pan (with a drip pan underneath). Generously sprinkle both sides of cutlets with the marinade and cover with the sprigs of thyme. Roast for 15-20 minutes, basting frequently with the marinade.
Rinse beans, trim and blanch for about 10 minutes in boiling salted water. Peel carrots, cut diagonally into slices and add to the boiling water 4 minutes before end of blanching time for the beans.
Rinse the zucchini, trim, cut into quarters lengthwise and cut into 1 cm (approximately 1/2 inch) slices. In another pan, heat 2 tablespoons of oil and fry the zucchini until golden brown.
Drain carrots and beans and arrange on warmed plates with the zucchini and the pork cutlets (remove toothpicks). Serve hot.
