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
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
Plain flour 0.02 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 2.5 g
Elaboration
  • Prepare a spinach muslin.
  • Remove the head of the loin and the sirloin from the rack. Bone, trim, chop into 3 or 4 mm fillets and then tenderize.
  • Chop cooked ham and cheese into 1 mm slices. Stuff the loin fillets.
  • Season and bread the stuffed escalopes.
  • Fry the escalopes at a medium temperature and place them onto absorbent paper.
  • Place the spinach muslin on the plate and the fried stuffed escalope on top.
Nutritional information (1 portion)
Fiber 1.56 g
Saturates 30.8 g
Monounsaturated fatty acids 49.79 g
Polyunsaturated fatty acids 15.01 g
Cholesterol 284.25 mg
Calcium 297.32 mg
Iron 6.33 mg
Zinc 7.68 mg
Vitamin A 271.35 ug
Vitamin C 10.8 g
Folic acid 67.08 ug
Salt (Sodium) 1361.63 mg
Sugars 6.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.