Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
363
Calories
28g
Protein
26g
Fat
5g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 3-4 ounce pork cutlets, 1/4" thick
- 2 teaspoons butter
- 2 tablespoons brown mustard (Dijon or stoneground)
- 2 tablespoons lemon juice
- 2 teaspoons dill weed
Directions
1
1.In a small bowl, stir together mustard, lemon juice and dill weed.
2
2.In a large heavy skillet, melt butter over medium-high heat.
3
3.Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once. Serve hot.
Recipe sourced from
fandom