Featured Maple Leaf Product: Pork Cutlette, Breaded (45751)
Pork Cutlette with Raisin Sauce
Recipe Information
Method
- Preheat convection or Combi oven to 350 F. Defrost pork cutlettes. Lay them out on a parchment lined baking sheet. Make sure not to overlap or overcrowd the tray.
- Bake pork cutlettes for 15-20, depending on the heat of the oven. Ensure that the pork reaches an internal temperature of 165 F (74 C).
- Raisin Sauce – in a pot bring the water to a boil. Add raisins and reduce heat to a strong simmer for 5 minutes. Whisk in the brown sugar, cornstarch slurry, black pepper and paprika. Simmer until thickened or another 10 minutes.
Yield
25
Portion Size
179 g/ 6.3 oz
Preparation Method
Baked/Roasted, Braised/Stewed
Suggested Accompaniments
<p>Garnish with warm raisin sauce.</p><p>Garnish the plated pork cutlet with the raisin sauce. Serve with mashed or roasted potatoes and a green vegetable side dish (nutritional analysis not included).</p>
Global Cuisine
North American
Theme Inspired
All Themes
Nutritional Information
per 179 g/ 6.3 oz
| Nutrient | Quantity |
|---|---|
| Calories (48.7% from fat) | 401 kcal |
| Fat | 22.1 g |
| Saturated Fat | 4.24 g |
| Trans Fat | 0.701 g |
| Cholesterol | 36 mg |
| Sodium | 336 mg |
| Carbohydrates | 36.3 g |
| Dietary Fiber | 3.2 g |
| Sugars | 18.4 g |
| Protein | 15.9 g |
| Vitamin A | 0 RE |
| Vitamin C | 2 mg |
| Calcium | 27 mg |
| Iron | 3.36 mg |
| Potassium | 358 mg |
| Phosphorous | 154 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Cutlette | 2.825 Kg | 6.22 Lbs |
| Water | 1 L | 4.2 cups |
| Raisins | 570 mL | 2.4 cups |
| Brown Sugar | 177 mL | 6.25 Fl oz |
| Cornstarch, slurry (dissolved in water) | 45 mL | 3 Tbsp |
| Black Pepper | 10 mL | 2 tsp |
| Paprika | 15 mL | 1 Tbsp |