Try this Pistachio-Crusted Pork Cutlets recipe, or contribute your own.
Suggest a better descriptionSource: Cooking Light magazine
Sprinkle pork cutlets with kosher salt and black pepper
Place cornstarch on a plate
Beat egg with water in small shallow bow
Mix pistachios and rosemary on a plate
Working one at a time, dredge cutlets in cornstarch, then dip in egg mixture, then dredge in nut mixture, pressing to coat
Heat 1 T olive oil and cayenne pepper in nonstick skillet over medium heat
Add cutlets to pan and cook until browned, about 3 minutes per side
Toss together arugula, lemon juice, and 1 Tbsp. olive oil in a bowl
Serve salad with pork
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 16 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 154.7mg | 5 % | |
Potassium 51.4mg | 1 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.4g | ||
Protein 0.3g | 0 % | |
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: 35
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