Stuffed Pork Escalopes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
530
calories
Calories
Healthy, because
Even smarter
Nutritional values
The cheese and pork in this dish make it particuarly filling.
You can use goat cheese if you prefer it more than sheep's cheese.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 kcal | (25 %) | ||
| Protein | 45.7 g | (47 %) | ||
| Fat | 34.9 g | (30 %) | ||
| Carbohydrates | 18.85 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.04 g | (30 %) |
more nutritional values
| Vitamin A | 3,423.78 mg | (427,973 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.99 mg | (90 %) | ||
| Niacin | 7.17 mg | (60 %) | ||
| Vitamin B₆ | 0.92 mg | (66 %) | ||
| Folate | 695.2 μg | (232 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 6.16 μg | (14 %) | ||
| Vitamin B₁₂ | 0.65 μg | (22 %) | ||
| Vitamin C | 116.34 mg | (122 %) | ||
| Potassium | 2,232.86 mg | (56 %) | ||
| Calcium | 544.58 mg | (54 %) | ||
| Magnesium | 291.81 mg | (97 %) | ||
| Iron | 10.34 mg | (69 %) | ||
| Iodine | 6.8 μg | (3 %) | ||
| Zinc | 3.13 mg | (39 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Cholesterol | 116.33 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Spinach
- 1 tablespoon butter
- 4 pork escalope (ask the butcher to cut a pocket in each one)
- 1 cup sheep cheese (diced)
- salt
- peppers
- Nutmeg
- 2 tablespoons clarified butter
- 2 bunches Arugula
- 4 tomatoes
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
Preparation steps
1.
Wash and sort the spinach and shake dry. Heat the butter and sweat the spinach until it wilts. Pour off the liquid. Season with salt, pepper and nutmeg.
2.
Cut the sheep's cheese into 4 slices. Season the escalopes with salt and pepper and stuff each with spinach and sheep's cheese and secure with toothpicks.
3.
Fry in clarified butter for about 4-5 minutes each side, until golden brown.
4.
Wash the arugula and remove any tough stalks. Wash and core the tomatoes and cut into eighths.
5.
Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.
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