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Stuffed Pork Escalopes

Name: Stuffed Pork Escalopes
Total time: 30 min
Yield: 4
Ingredients: 4 cups Spinach; 1 tablespoon butter; 4 pork escalope (ask the butcher to cut a pocket in each one); 1 cup sheep's cheese (diced); salt; peppers; Nutmeg; 2 tablespoons clarified butter; 2 bunches Arugula; 4 tomatoes; 4 tablespoons olive oil; 2 tablespoons white wine vinegar

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

530

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

4 cups

Spinach

1 tablespoon

butter

pork escalope (ask the butcher to cut a pocket in each one)

1 cup

sheep's cheese (diced)

salt

peppers

Nutmeg

2 tablespoons

clarified butter

2 bunches

4 tablespoons

2 tablespoons

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Preparation steps

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.

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.

Fry in clarified butter for about 4-5 minutes each side, until golden brown.

Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths.

Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.