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

45 min
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.335 kg
Table salt 3.75 g
Plain flour 0.1 kg
Pasteurised egg 0.1 kg
Breadcrumbs 0.1 kg
High oleic oil 0.25 l
Boiled ham 0.075 kg
Block cheese 0.075 kg
Bechamel (roux 40x40) for sauces 0.335 l
Frozen spinach 0.1 kg
See Recipe
Sterilised milk 0.335 l
Margarine 0.013 kg
Plain flour 0.013 kg
Ground white pepper 0.067 g
Ground nutmeg 0.067 g
Table salt 1.675 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)
Energy
1069.47
kcal
Carbohydrates
22.76
g
Proteins
51.87
g
Lipids
85.45
g
Sugars 4.58 g
Salt (Sodium) 1245.97 mg
Folic acid 48.16 ug
Vitamin C 7.21 g
Vitamin A 195.04 ug
Zinc 6.18 mg
Iron 4.91 mg
Calcium 242.13 mg
Cholesterol 224.33 mg
Polyunsaturated fatty acids 11.84 g
Monounsaturated fatty acids 42.0 g
Saturates 24.32 g
Fiber 1.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.