Pork schnitzel with tarragon cream sauce

Health score
10%
Pork schnitzel with tarragon cream sauce
45 min.
2
1072kcal
19.01%sweetness
86.88%saltiness
13.71%sourness
10.18%bitterness
45.66%savoriness
100%fattiness
0%spiciness

Ingredients

  • 0.5 tsp pepper black
  • 70 breadcrumbs homemade
  • 50 salt and pepper with salt and black pepper
  • tsp cornstarch 
  • 0.8 cup double cream 
  •  eggs lightly beaten
  • 50 parmesan grated
  • 250 pork escalopes 
  • Tbs unrefined sunflower oil for shallow frying
  • tsp tarragon dry finely chopped
  • 0.8 cup vegetable stock 
  • 0.3 cup wine 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • rolling pin

Directions

  1. Using the side of a rolling pin or a meat tenderiser, gently beat the pork until flattened to a 0.5cm thickness.
  2. Sprinkle the seasoned flour onto a plate. Beat the eggs in a bowl.
  3. Mix the breadcrumbs with the grated parmesan and sprinkle the mixture onto another plate.Dredge each escalope lightly in the flour on both sides, shaking off any excess, then dip into the egg, then press into the breadcrumb mixture, to coat on both sides. Chill in the fridge for 20 minutes before cooking.
  4. Heat the oil in a frying pan over a medium heat and fry the schnitzels for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through (there should be no trace of pink in the middle).
  5. Remove from the pan and set aside to drain on kitchen paper.For the sauce, pour the wine into a small saucepan, add the tarragon sprig and bring to the boil. Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced.
  6. Pour in the stock and return the mixture to the boil. Boil for 3-4 minutes, or until reduced in volume by half, then add the cream and simmer for 2-3 minutes until thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the chopped tarragon.To serve, place one pork schnitzel onto each of two plates and spoon over the sauce.
  7. Garnish with wedges of lemon and serve with your choice of vegetables on the side.

Nutrition Facts

Calories1072kcal
Protein21.19%
Fat66.37%
Carbs12.44%

Properties

Glycemic Index
94.5
Glycemic Load
1.14
Inflammation Score
-8
Nutrition Score
21.824782608696%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Quercetin
0.01mg

Taste

Sweetness:
19.01%
Saltiness:
86.88%
Sourness:
13.71%
Bitterness:
10.18%
Savoriness:
45.66%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:1071.57kcal
53.58%
Fat:78.04g
120.06%
Saturated Fat:30.34g
189.6%
Carbohydrates:32.89g
10.96%
Net Carbohydrates:30.87g
11.23%
Sugar:6.43g
7.14%
Cholesterol:281.53mg
93.84%
Sodium:10787.59mg
469.03%
Alcohol:3.09g
17.17%
Protein:56.07g
112.14%
Vitamin E:12.87mg
85.82%
Calcium:463.64mg
46.36%
Selenium:30.77µg
43.96%
Vitamin A:1968.87IU
39.38%
Phosphorus:378.96mg
37.9%
Vitamin B2:0.61mg
35.83%
Manganese:0.53mg
26.4%
Vitamin B1:0.39mg
25.85%
Iron:3.23mg
17.94%
Folate:66.03µg
16.51%
Vitamin D:2.43µg
16.22%
Vitamin B12:0.96µg
15.95%
Zinc:2.08mg
13.84%
Vitamin B3:2.59mg
12.95%
Vitamin B5:1.23mg
12.29%
Magnesium:44.49mg
11.12%
Vitamin B6:0.21mg
10.34%
Potassium:291.24mg
8.32%
Fiber:2.02g
8.08%
Copper:0.16mg
8%
Vitamin K:8.17µg
7.78%
Vitamin C:0.94mg
1.13%
Source:Foodista