Breaded and pan fried pork loin stuffed with ham and cheese, spinach cream

45 min
Type of dish: Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.75 kg
Table salt 3.75 g
Breadcrumbs 0.1 kg
High oleic oil 0.25 l
Boiled ham 0.075 kg
Block cheese 0.075 kg
Frozen spinach 0.15 kg
Margarine 0.02 kg
Txuri flour (R) 0.02 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 2.5 g
Elaboration
  • Elaborar la muselina de espinacas.
  • Quitar la cabeza de lomo y el solomillo del carré. Deshuesarlo, recortarlo y cortarlo en filetes de 3 o 4 mm y espalmar.
  • Cortar jamón cocido y el queso en lonchas de 1 mm. Rellenar los filetes de lomo.
  • Sazonar y empanar los escalopes rellenos.
  • Freír los escalopes a temperatura moderada y sacarlos sobre papel absorbente.
  • Colocar la crema de espinacas en el fondo del plato y encima el escalope relleno frito.
Nutritional information (1 portion)
Fiber 3.15 g
Saturates 36.19 g
Monounsaturated fatty acids 78.37 g
Polyunsaturated fatty acids 19.58 g
Cholesterol 367.35 mg
Calcium 310.92 mg
Iron 7.23 mg
Zinc 8.63 mg
Vitamin A 299.85 ug
Vitamin C 10.8 g
Folic acid 79.28 ug
Salt (Sodium) 1406.93 mg
Sugars 6.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.