Breaded and pan fried pork chop with potatoes

30 min

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Panga fillet 0.9 kg

High oleic oil 0.25 l

Spanish style cut French fries 5.0 ud

Table salt 3.75 g

Potatoes 0.6 kg

High oleic oil 0.25 l

Elaboration

PREELABORACIONES

Descongelar 2 escalopes por ración.
Pelar y cortar la patata en española.

ELABORACIÓN

Pochar las patatas.
Freír los escalopes a temperatura moderada y sacar sobre papel absorbente.
Acompañar con patatas fritas.

SERVICIO

Emplatar en plato llano con las patatas fritas

Nutritional information (1 portion)

Energy

595.44

kcal

Carbohydrates

19.44

Proteins

32.4

Lipids

42.56

Sugars 0.97 g

Salt (Sodium) 388.94 mg

Folic acid 32.76 ug

Vitamin C 19.44 g

Vitamin A 0.0 ug

Zinc 1.04 mg

Iron 1.91 mg

Calcium 63.94 mg

Cholesterol 108.2 mg

Polyunsaturated fatty acids 4.9 g

Monounsaturated fatty acids 33.3 g

Saturates 3.57 g

Fiber 2.16 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

Spanish style cut French fries