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

45 min
Type of dish: Meats
Temperature: Hot
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 0.5 l
Frozen spinach 0.15 kg
See Recipe
Sterilised milk 0.5 l
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)
Energy
1108.42
kcal
Carbohydrates
25.63
g
Proteins
53.37
g
Lipids
87.75
g
Fiber 1.56 g
Saturates 25.25 g
Monounsaturated fatty acids 42.6 g
Polyunsaturated fatty acids 12.39 g
Cholesterol 230.47 mg
Calcium 291.35 mg
Iron 5.36 mg
Zinc 6.34 mg
Vitamin A 271.35 ug
Vitamin C 10.8 g
Folic acid 64.09 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.