Natural pork cutlet with bean salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 12 G., saturated fats 3 G., proteins 37 G., carbohydrates 28 G., fiber 12 G., cholesterol 79 mg, sodium 276 mg, sugar 0 G.
Calories 370, total fat 12 G., saturated fats 3 G., proteins 37 G., carbohydrates 28 G., fiber 12 G., cholesterol 79 mg, sodium 276 mg, sugar 0 G.
Natural pork loin cutlets are marinated in brine for a few minutes before frying, making them extra juicy and tender. Serve with a warm salad of three types of beans: green beans, yellow beans, and canned red kidney beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons white wine vinegar
- 1.5 tsp sugar
- 4 natural boneless pork cutlets (600-700 g), trim the fat
- 220g mixed green and yellow green beans, trimmed and cut into pieces
- 1 small red bell pepper, thinly sliced
- 3/4 cup frozen corn
- 1 can (425 g) kidney beans, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large shallot or half a medium red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 teaspoons Dijon mustard
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Recipes with similar ingredients: pork loin, Kidney beans, wine vinegar, green beans, corn, sweet pepper, red onion, parsley
Cooking the dish according to the recipe:
- In a bowl, combine 2 cups of cold water, 1 tablespoon of vinegar, 1 teaspoon each of sugar, salt, and pepper to taste. Prick the pork several times with a fork, then soak in the brine for 15 minutes. Remove and pat dry.
- Meanwhile, bring a saucepan of salted water to a boil. Add the green and yellow beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn and cook for 1 minute. Drain the vegetables, rinse under cold water, and pat dry. Transfer the vegetables to a bowl and add the canned beans. Season the pork with salt and pepper. Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden brown, about 4 minutes per side; remove to a plate.
- Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the remaining 2 tablespoons vinegar and cook until completely absorbed. Stir in 1/2 cup water, half the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Cook over low heat for 3 minutes, then stir in the vegetables. Add the remaining parsley and season with salt and pepper to taste.
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