Stuffed Pork Escalopes

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Stuffed Pork Escalopes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
530
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein45.7 g(47 %)
Fat34.9 g(30 %)
Carbohydrates18.85 g(13 %)
Sugar added0 g(0 %)
Roughage9.04 g(30 %)
Vitamin A3,423.78 mg(427,973 %)
Vitamin D0.15 μg(1 %)
Vitamin E7.9 mg(66 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.99 mg(90 %)
Niacin7.17 mg(60 %)
Vitamin B₆0.92 mg(66 %)
Folate695.2 μg(232 %)
Pantothenic acid0.73 mg(12 %)
Biotin6.16 μg(14 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C116.34 mg(122 %)
Potassium2,232.86 mg(56 %)
Calcium544.58 mg(54 %)
Magnesium291.81 mg(97 %)
Iron10.34 mg(69 %)
Iodine6.8 μg(3 %)
Zinc3.13 mg(39 %)
Saturated fatty acids13.1 g
Cholesterol116.33 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
1 tablespoon
4
pork escalope (ask the butcher to cut a pocket in each one)
1 cup
2 tablespoons
clarified butter
2 bunches
4
4 tablespoons
2 tablespoons
How healthy are the main ingredients?
Spinach

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 rocket 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.