Directions:
- /Recipe/pistachio-crusted-pork-scaloppine.aspx
- Directions:
- Preheat the oven to 375°F. Cover a baking sheet with foil. Set aside.
- Place the pork on a work surface. Cut into 8 slices, each 3/4 thick. With a scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4 thickness.
- Place the pistachios in a grinder or a food processor fitted with a metal blade. Process until finely ground. Transfer to a large sheet of wax paper. Add the paprika and salt. Toss to combine. Beat the egg white and water in a bowl with a fork. With a pastry brush, coat both sides of the pork scaloppine with the egg white mixture. Sprinkle the nut mixture on both sides of the pork, pressing to adhere. Place the scaloppine in a single layer on the prepared baking sheet.
- Bake for 15 minutes or until the pork is sizzling and cooked through. Serve with the lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 817.25 Kcal (3422 kJ) | ||
| Calories from fat | 311.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.63g | 53% | |
|---|---|---|---|
| Cholesterol | 221.13mg | 74% | |
| Sodium | 823.51mg | 34% | |
| Potassium | 2341.26mg | 50% | |
| Total Carbs | 47.65g | 16% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 14.59g | 58% | |
| Protein | 90.21g | 180% | |
| Vitamin C | 81.4mg | 136% | |
| Iron | 8.8mg | 49% | |
| Calcium | 176.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 113.48 Kcal (475 kJ) | ||
| Calories from fat | 43.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 53% | |
|---|---|---|---|
| Cholesterol | 30.71mg | 74% | |
| Sodium | 114.35mg | 34% | |
| Potassium | 325.11mg | 50% | |
| Total Carbs | 6.62g | 16% | |
| Sugars | 1.49g | 43% | |
| Dietary Fiber | 2.03g | 58% | |
| Protein | 12.53g | 180% | |
| Vitamin C | 11.3mg | 136% | |
| Iron | 1.2mg | 49% | |
| Calcium | 24.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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