Saturday 19. Sep. 2020, week 38
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Lemon-fried pork schnitzels with chilli salsa

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Estimated Times
Preparation time: 15
Cooking time: 15
1.5dlBasmati rice ~123 g
1pcs.Lemon ~100 g
0.25pcs.Cucumber ~75 g
2pcs.Tomato ~250 g
0.5pcs.Cauliflower ~287.5 g
1pcs.Fresh chilli pepper ~45 g
1tbspOlive oil ~13.7 g
1tspSea salt ~5.5 g
2pcs.Pork schnitzel ~300 g
0.25tspBlack Pepper ~0.5 g
1tbspRape seed oil ~13.7 g

Transfer ingredients to supplier
Serving price:6,03 €
Consumption12,05 €
Purchase45,59 €
Delivery percent:12/12


Cook the rice according to the instructions on the packet.

Cut 2 wedges of lemon. Squeeze 2 tbsp of lemon juice from the rest of the lemon.

Chilli salsa
Finely dice the cucumber and tomatoes and divide the cauliflower into tiny florets. Remove the stalk, seeds and pith from the chilli and chop finely. Mix the cucumber, tomato, cauliflower, chilli, olive oil and 1 tbsp lemon juice together in a bowl. Add salt to taste.

Pat the pork schnitzels dry with kitchen roll. Season with salt and pepper. Heat the oil in a frying pan. Fry the lemon wedges for approx. 1 min. on each side. Remove the lemon wedges from the pan. Quickly brown the pork schnitzels over high heat. Reduce the heat to medium and fry them for 1½-2 mins. on each side until just cooked through.

Flavour the rice with finely chopped chives, lemon juice, salt and pepper.


Cook a couple of corn on the cob to serve with the dish. Sprinkle 1-2 tbsp freshly grated parmesan over each schnitzel just before they are done.

Nutritional data
607 Kcal Per Serving
F: 19 g, P: 43 g, C: 68 g, DF: 7 g
1,214 Kcal (100 Kcal/100 g)

Energy for the recipe Lemon-fried pork schnitzels with chilli salsa
More statistics
  | Source: Landbrug & Fødevarer

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  • Recommended energy composition:
    Fat: 20-35%
    Protein: 10-35%
    Carbohydrate: 45-65%

    The recommendation is individual and depends on your daily activities.

    Source: (IOM) 2002

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    Daily energy needs
    Male about 11.000 kJ.
    Female about 9.000 kJ.
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1.Sea salt
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