Directions:
- Heat butter and oil in heavy pan into which the cutlets neatly fit.
- Add the cutlets and brown on both sides.
- Season well.
- Scatter over fresh thyme leaves and crushed garlic and lower the heat.
- Add balsamic and stock and cook until sauce thickens.
- Slice fennel bulb finely, season well and dress with lemon juice.
- Serve cutlets on a portion of mashed potato with a little fennel salad.
- Pour over any remaining juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.7 Kcal (2314 kJ) | ||
| Calories from fat | 421.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.81g | 72% | |
|---|---|---|---|
| Cholesterol | 102.53mg | 34% | |
| Sodium | 1374.21mg | 57% | |
| Potassium | 660.93mg | 14% | |
| Total Carbs | 14.27g | 5% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 17.16g | 34% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.7mg | 20% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 205.87 Kcal (862 kJ) | ||
| Calories from fat | 156.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 72% | |
|---|---|---|---|
| Cholesterol | 38.19mg | 34% | |
| Sodium | 511.86mg | 57% | |
| Potassium | 246.18mg | 14% | |
| Total Carbs | 5.31g | 5% | |
| Sugars | 2.06g | 22% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 6.39g | 34% | |
| Vitamin C | 6.4mg | 28% | |
| Iron | 1.4mg | 20% | |
| Calcium | 23.6mg | 6% | |
* 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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