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Stuffed Pork Escalopes

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Stuffed Pork Escalopes
530
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat34.9 g
Saturated Fat Acids13.1 g
Protein45.7 g
Roughage9.04 g
Sugar added0 g
Calorie530
1 serving contains
Calories530
Protein/g45.7
Fat/g34.9
Saturated fatty acids/g13.1
Carbohydrates/g18.85
Added sugar/g0
Roughage/g9.04
Cholesterol/mg116.33
Vitamin A/mg3,423.78
Vitamin D/μg0.15
Vitamin E/mg7.9
Vitamin B₁/mg0.37
Vitamin B₂/mg0.99
Niacin/mg7.17
Vitamin B₆/mg0.92
Folate/μg695.2
Pantothenic acid/mg0.73
Biotin/μg6.16
Vitamin B₁₂/μg0.65
Vitamin C/mg116.34
Potassium/mg2,232.86
Calcium/mg544.58
Magnesium/mg291.81
Iron/mg10.34
Iodine/μg6.8
Zinc/mg3.13

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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
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Preparation steps

Step 1/5
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.
Step 2/5
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.
Step 3/5
Fry in clarified butter for about 4-5 minutes each side, until golden brown.
Step 4/5
Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths.
Step 5/5
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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