Featured Maple Leaf Product: Pork Cutlet, Breaded (45751)
Pork Contadina
Recipe Information
Yield
25
Portion Size
177 g/ 6.2 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Maple Leaf Pork Cutlet | 25 Each | 25 Each |
| Canola Oil | 45 ml | 1.5 fl oz |
| Red Peppers, fresh, sliced | 175 ml | 6.1 fl oz |
| Green Peppers, fresh, sliced | 175 ml | 6.1 fl oz |
| Mushrooms, sliced | 250 ml | 8.5 fl oz |
| Red Onions, diced | 200 ml | 6.8 fl oz |
| Tomato Sauce (Marinara type) | 1 L | 4.2 cups |
| Oregano, dried | 15 ml | 1 Tbsp |
| Salt | 10 ml | 2 tsp |
| Black Pepper, ground | 5 ml | 1 tsp |
Method
- Prepare the contadina sauce by sauteeing the vegetables in a pre-heated pot with canola oil. When vegetables are tender, add the marinara sauce (tomato sauce) to the pot and bring back to a boil. Simmer for 45 minutes, allowing the flavours to combine. Add the rosemary, salt and pepper to finish the sauce.
- Lay out pork cutlets on a baking sheet that has been lightly greased. Bake breaded pork cutlets to an internal temperature of 165 F (60 C).
- For service. plate each pork cutlet and top with contadina sauce (60 ml/2 fl oz) and add sides.
- Garnish with finely chopped fresh herbs and/or grated parmesan cheese (not included in the nutritional analysis).
Suggested Accompaniments
<p>Serve with a pasta or roasted potatoes and a Caesar or spinach side salad (not included in the nutritional analysis).</p>
Nutritional Information
per 177 g/ 6.2 oz
| Nutrient | Quantity |
|---|---|
| Calories (58.9% from fat) | 361 kcal |
| Fat | 23.7 g |
| Saturated Fat | 4.35 g |
| Trans Fat | 0.71 g |
| Cholesterol | 36 mg |
| Sodium | 527 mg |
| Carbohydrates | 21.1 g |
| Dietary Fiber | 3.4 g |
| Sugars | 5.5 g |
| Protein | 16.1 g |
| Vitamin A | 3% |
| Vitamin C | 20% |
| Calcium | 23 mg |
| Iron | 42.4% |
| Potassium | 422 mg |
| Phosphorous | 155 mg |