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Pohovani svinjski kotlet sa kuvanim belim pirinčem i graškom bez putera

Pohovani svinjski kotlet sa kuvanim belim pirinčem i graškom bez putera
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Nutritivne vrednosti

Po porciji od 235 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 465 kcal
23% DV
Ukupne masti 21.8g
34% DV
Mononezasićene masti10.8g
Polinezasićene masti5.2g
Zasićene masti4.9g
Trans masti0.1g
Ukupni ugljeni hidrati 36.2g
12% DV
Vlakna2.8g
Skrob32.2g
Šećeri1.2g
Proteini 28.5g
57% DV
Životinjski proteini25.8g
Biljni proteini2.7g

O proizvodu

Umerena porcija pohovanog prženog svinjskog kotleta služi se sa belim pirinčem i manjom količinom graška. Obrok je relativno bogat proteinima i mastima, uz umeren udeo ugljenih hidrata iz pirinča i pohovanja.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)4.5mcg15%
Holin82.0mg15%
Folat (B9)32.0mcg8%
Niacin (B3)7.8mg49%
Pantotenska kiselina (B5)1.2mg24%
Riboflavin (B2)0.3mg22%
Tiamin (B1)0.6mg52%
Vitamin A18.0mcg2%
Vitamin B120.7mcg29%
Vitamin B60.5mg28%
Vitamin C3.5mg4%
Vitamin D0.3mcg2%
Vitamin E1.4mg9%
Vitamin K10.0mcg8%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum48.0mg5%
Bakar140.0mcg16%
Gvožđe2.3mg13%
Magnezijum42.0mg10%
Fosfor255.0mg36%
Kalijum430.0mg9%
Selen31.0mcg56%
Natrijum540.0mg23%
Cink2.8mg25%

Pohovani svinjski kotlet sa kuvanim belim pirinčem na pari i graškom bez putera

Uvod


Ovo je studija kontrasta: hrskav, zlatan kotlet naspram običnog belog pirinča i slatkog zelenog graška. Jelo zavisi od uzdržanosti, preciznog začinjavanja i čistog kuvanja kako bi svaki element ostao jasan i skladan. Kada je pravilno pripremljeno, korica puca pod zubima, svinjetina ostaje sočna, a pirinač i grašak pružaju tihu ravnotežu.

Osnovne informacije o receptu


  • Kategorija jela: Glavno jelo

  • Kuhinja ili poreklo: Inspirisano evropskom kuhinjom

  • Vrsta obroka: Ručak ili večera

  • Prinos: 1 porcija

  • Veličina porcije: 235 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 20 minuta

  • Ukupno vreme: 30 minuta

  • Težina: Srednje zahtevno


    • Oprema


  • Težak tiganj, 24 cm

  • Srednja šerpa sa poklopcem

  • Fino sito ili đevđir

  • Kuhinjske hvataljke

  • Trenutni termometar za hranu

  • Papirni ubrusi

  • Tanjir za oceđivanje


    • Sastojci


    Za kotlet


  • 120 g pohovanog svinjskog kotleta

  • 35 g ulja za prženje

  • 1 g soli

  • 0.5 g crnog bibera


    • Za pirinač i grašak


  • 45 g belog pirinča, ispranog

  • 20 g zelenog graška

  • 2 g soli

  • 0.5 g crnog bibera


    • Priprema


  • 1. Stavite pirinač u šerpu sa 90 g vode i 1 g soli. Dovedite do laganog ključanja na srednjoj vatri, zatim poklopite i smanjite na najnižu temperaturu. Kuvajte 12 minuta bez podizanja poklopca. Sklonite sa vatre i ostavite da odstoji, poklopljeno, 5 minuta; zrna treba da budu mekana, odvojena i suva na površini.

  • 2. U drugoj manjoj šerpi prokuvajte vodu. Dodajte grašak i preostalih 1 g soli. Kuvajte 2 minuta, samo dok ne postane jarko zelen i potpuno zagrejan. Odmah ocedite i začinite sa 0.5 g crnog bibera.

  • 3. Zagrejte ulje za prženje u teškom tiganju na srednjoj vatri do 175°C. Ulje treba da svetluca i da se slobodno kreće, bez dimljenja.

  • 4. Dodajte pohovani svinjski kotlet i pržite 3 do 4 minuta sa prve strane, zatim okrenite i pržite 2 do 3 minuta sa druge strane. Korica treba da bude tamnozlatna i čvrsta, a unutrašnja temperatura treba da dostigne 63°C. Prebacite na papirne ubruse i odmah začinite preostalih 0.5 g crnog bibera.

  • 5. Pažljivo rastresite pirinač viljuškom. Probajte i po potrebi prilagodite ukus samo malim prstohvatom preostale soli iz liste sastojaka, vodeći računa da zrna ostanu odvojena.

  • 6. Lagano sjedinite pirinač i grašak, bez gnječenja graška. Mešavina treba da ostane rastresita, ne zbijena.


    • Serviranje i slaganje na tanjir


    Stavite pirinač i grašak u urednu gomilicu blago van centra tanjira. Naslonite kotlet na njih tako da korica ostane izložena i hrskava. Poslužite odmah, dok je kotlet vruć, a pirinač još uvek mekan i podatljiv.

    Profesionalne napomene


  • Pržite na stabilnoj temperaturi; ako temperatura ulja previše padne, korica će upiti masnoću i izgubiti svoju preciznost.

  • Ostavite kotlet kratko da odmori nakon prženja kako bi se sokovi slegli pre sečenja ili serviranja.

  • Neka pirinač ostane jednostavan i odvojen; njegova uloga je da podrži kotlet, a ne da mu parira.
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