Pork Cutlets With Balsamic And Thyme

1. Heat butter and oil in heavy pan into which the cutlets neatly fit.

2. Add the cutlets and brown on both sides.

3. Season well.

4. Scatter over fresh thyme leaves and crushed garlic and lower the heat.

5. Add balsamic and stock and cook until sauce thickens.

6. Slice fennel bulb finely, season well and dress with lemon juice.

7. Serve cutlets on a portion of mashed potato with a little fennel salad.

8. Pour over any remaining juices.

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Nutrient	Quantity
Total fats	251.7192 g
Protein	802.4188 g
Carbohydrates	151.1679 g
Energy	6119.5855 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.4557 g
Water	3071.72 g
Aspartic acid	7.4659 g
Calcium, Ca	6225.4007 mg
Lutein + zeaxanthin	1.3818 g
Fiber, total dietary	42.2173 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	126.4125 g
Niacin	67.8091 mg
Vitamin A, RAE	1122.9667 g
Arginine	11.92 g
Riboflavin	7.8379 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.3435 g
Glutamic acid	17.9191 g
Sodium, Na	3803.7542 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4496 g
Total lipid (fat)	251.7192 g
Manganese, Mn	7.1964 mg
Fructose	9.4095 g
Proline	3.6641 g
Fatty acids, total saturated 16:0	24.9275 g
Fatty acids, total saturated 8:0	0.0126 g
Choline, total	2370.1176 mg
Sugars, total	22.1004 g
Serine	4.3801 g
Fatty acids, total saturated 10:0	0.0253 g
Fatty acids, total saturated 18:0	11.0848 g
Fatty acids, total saturated 20:4 undifferentiated	1.8859 g
Vitamin B-6	5.133 mg
Selenium, Se	614.7563 g
Ash	69.4492 g
Fatty acids, total saturated 18:1 undifferentiated	94.0789 g
Pantothenic acid	3.4042 mg
Phenylalanine	4.2582 g
Copper, Cu	16.6512 mg
Betaine	0.0135 mg
Thiamin	10.1738 mg
Retinol	1098.0825 g
Methionine	2.6503 g
Iron, Fe	64.0279 mg
Carbohydrate, by difference	151.1679 g
Phosphorus, P	9982.0545 mg
Folate, total	994.475 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.8341 g
Lycopene	8356.32 g
Alanine	4.1969 g
Cholesterol	1820.8974 mg
Valine	4.4938 g
Fatty acids, total saturated 18:2 undifferentiated	96.1537 g
Glycine	5.5012 g
Carotene, alpha	0.0442 g
Glucose (dextrose)	9.6518 g
Fatty acids, total saturated 14:0	0.7259 g
Zinc, Zn	58.7023 mg
Isoleucine	3.4592 g
Fatty acids, total saturated 12:0	0.0378 g
Fatty acids, total polyunsaturated	103.0604 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	6.1552 g
Vitamin A, IU	4174.0906 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.4352 g
Folate, DFE	994.475 g
Tryptophan	1.7587 g
Vitamin C, total ascorbic acid	5.096 mg
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0252 g
Tyrosine	3.3615 g
Vitamin B-12	36.2667 g
Vitamin K (phylloquinone)	14.7469 g
Fatty acids, total saturated	38.2881 g
Histidine	2.3643 g
Fatty acids, total monounsaturated	96.025 g
Threonine	3.3343 g
Folate, food	994.475 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.8833 g
Vitamin E (alpha-tocopherol)	21.2031 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.1968 g
Magnesium, Mg	1183.2083 mg
Lysine	2.5848 g
Potassium, K	10534.5983 mg
Cystine	1.6236 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Salt	0	0	0	0
Butter	30	2565	117.855	216
Garlic	2 teaspoons	8.344	1.8514	0.028
Olive oil	1 tablespoon	119.34	0	13.5
Potato	0	0	0	0
Balsamic vinegar	0.5 cup	112.2	21.7133	0
black pepper	0	0	0	0
thyme leaf	2 tablespoons	3227.7407	0	18.1334
fennel bulb	1	0	0	0
pork cutlet	8	3227.7407	0	18.1334
stock	0.5 cup	85.68	9.3366	4.0446