This is one of a kind breaded pork chop panino that is served with spinach leafs , tomato,red onions, provolone gigante, basil pesto mayo in a fresh sesame crusted asiago cheese croissant.
Was the pork chop fillet soak in milk for 20 minutes,
In the mean time beat the 5 eggs well in a bowl. Take the pork chops one by one and dust them lightly with flour then deep them in the egg and then in the bread crumbs. Repeat with all the cutlets.
Preheat the frying pan with the vegetable oil. When the oil is very hot, emerge one cutlet in the oil and fry until golden. Fry the rest of the fillets.
Mix the tablespoon of basil pesto and the four table spoons of mayo. Mix well.
Cut the Croissant in half, spread the basil pesto mayo in each side of the bread. Spread the spinach and two slices of tomato , red onion and the balsamic vinaigrette in the base of the bread, them top with one piece of the cooked pork chop and two slices of provolone gigante.
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Serving Size: 1 Serving (815g) | ||
Recipe Makes: 4 | ||
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Calories: 2380 | ||
Calories from Fat: 1782 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 198g | 264 % | |
Saturated Fat 66g | 330 % | |
Monounsaturated Fat 74.4g | ||
Polyunsanturated Fat 42.4g | ||
Cholesterol 1267.1mg | 390 % | |
Sodium 2379mg | 82 % | |
Potassium 912.5mg | 24 % | |
Total Carbohydrate 92.9g | 27 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 88.8g | ||
Protein 63g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2380
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