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| Recipe: Pork Piccata Sandwiches |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 4 pork loin cutlet, 0-1/4 inch thick
- 2 tsp. lemon pepper
- 2 tsp. unsalted butter
- 4 largesandwich bun, split
- 1 lemon, cut into wedges
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| Cooking Directions: |
Coat cutlets well with lemon pepper to taste. Melt butter in a heavy nonstick skillet over medium heat. Add cutlets (do not crowd) to pan. Sauté 4-7 minutes, turning once, until golden brown. Place cutlets on buns and serve with a wedge of lemon. |
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| Per Serving:
calories 456, fat 12.8g, calories from fat 25%, protein 29.5g, cholesterol 57.5mg, dietary fiber 3.5g
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| Nutrients |
Exchanges |
| Calories |
456 |
Milk Exchanges |
0.0 |
| Protein |
29.5g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
56.0g |
Fruit Exchanges |
0.2 |
| Dietary Fiber |
3.5g |
Bread Exchanges |
3.6 |
| Sugar |
9.1g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
12.8g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
6.2g |
Very Lean Meat/Protein Exchanges |
2.5 |
| Mono-unsaturated Fat |
3.9g |
Fat Exchanges |
1.5 |
| Poly-unsaturated Fat |
2.8g |
| % Calories from Fat |
25% |
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|
| Cholesterol |
57.5mg |
| Sodium |
793.0mg |
| Vitamins |
Minerals |
| Vitamin A |
20.3IU |
Calcium |
135.8mg |
| Thiamin (B1) |
1.5mg |
Copper |
0.6mg |
| Riboflavin (B2) |
0.6mg |
Iron |
3.4mg |
| Niacin (B3) |
8.4mg |
Magnesium |
21.8mg |
| Vitamin B6 |
0.7mg |
Manganese |
0.2mg |
| Vitamin B12 |
0.5mcg |
Phosphorus |
177.3mg |
| Vitamin C |
15.3mg |
Potassium |
341.6mg |
| Vitamin E |
0.5IU |
Selenium |
30.3mcg |
| Folate |
7.1mcg |
Sodium |
793.0mg |
| Pantothenic Acid |
0.8mg |
Zinc |
1.6mg |
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