Breaded and pan fried pork chop with potatoes and red peppers stew
Allergens:
Ingredients for 5 portions
Calculate portions
Rack with head
1.25 kg
Table salt
7.5 g
Lemon
0.05 kg
Plain flour
0.1 kg
Eggs
2.0 ud
Breadcrumbs
0.1 kg
High oleic oil
0.25 l
Peppers and onion
5.0 ud
Table salt
3.75 g
Potatoes
0.6 kg
High oleic oil
0.25 l
Elaboration
PREELABORACIONES
- Retirar la cabeza de lomo y el solomillo.
- Cortar las chuletas de la pieza que queda.
- Hacer zumo con los limones.
- Poner las chuletas a marinar con el zumo de limón.
- Sazonar y empanar las chuletas.
- Pelar y cortar la patata en española.
ELABORACIÓN
- Preparar los pimientos rojos y cebolla.
- Pochar las patatas.
- Freír las chuletas en temperatura moderada y sacar sobre papel absorbente.
- Acompañar con patatas fritas.
SERVICIO
- Emplatar en plato llano con las patatas fritas al lado.
Nutritional information (1 portion)
Energy
1321.42
kcal
Carbohydrates
42.1
g
Proteins
46.44
g
Lipids
106.45
g
Fiber
4.94
g
Saturates
22.09
g
Monounsaturated fatty acids
61.24
g
Polyunsaturated fatty acids
17.03
g
Cholesterol
254.13
mg
Calcium
84.36
mg
Iron
5.17
mg
Zinc
5.39
mg
Vitamin A
833.13
ug
Vitamin C
78.2
g
Folic acid
52.84
ug
Salt (Sodium)
1172.01
mg
Sugars
4.48
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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