Yield
25
Portion Size
179 g/ 6.3 oz
Category
Pork
Featured Maple Leaf Product: Pork Cutlette, Breaded (45751)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Cutlette | 2.825 Kg | 6.22 Lbs |
| Water | 1 L | 4.2 cups |
| Raisins | 570 mL | 2.4 cups |
| Brown Sugar | 177 mL | 6.25 Fl oz |
| Cornstarch, slurry (dissolved in water) | 45 mL | 3 Tbsp |
| Black Pepper | 10 mL | 2 tsp |
| Paprika | 15 mL | 1 Tbsp |
Method
- Preheat convection or Combi oven to 350 F. Defrost pork cutlettes. Lay them out on a parchment lined baking sheet. Make sure not to overlap or overcrowd the tray.
- Bake pork cutlettes for 15-20, depending on the heat of the oven. Ensure that the pork reaches an internal temperature of 165 F (74 C).
- Raisin Sauce - in a pot bring the water to a boil. Add raisins and reduce heat to a strong simmer for 5 minutes. Whisk in the brown sugar, cornstarch slurry, black pepper and paprika. Simmer until thickened or another 10 minutes.
Suggested Accompaniments
Garnish with warm raisin sauce.
Garnish the plated pork cutlet with the raisin sauce. Serve with mashed or roasted potatoes and a green vegetable side dish (nutritional analysis not included).
Nutritional Info per 179 g/ 6.3 oz
| Calories (48.7% from fat) | 401 kcal |
| Fat | 22.1 g |
| Saturated Fat | 4.24 g |
| Trans Fat | 0.701 g |
| Cholesterol | 36 mg |
| Sodium | 336 mg |
| Carbohydrates | 36.3 g |
| Dietary Fiber | 3.2 g |
| Sugars | 18.4 g |
| Protein | 15.9 g |
| Vitamin A | 0 RE |
| Vitamin C | 2 mg |
| Calcium | 27 mg |
| Iron | 3.36 mg |
| Potassium | 358 mg |
| Phosphorous | 154 mg |