A new (and healthy!) take on a parmigiana. Tasty pork topped with tomato slices and ricotta, baked in the oven and served with a cannellini bean & sun-dried tomato salad.
Healthy Pork Parmigiana
Healthy Pork Parmigiana
with a ricotta topping & cannellini bean salad
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Balsamic Vinegar
- Cannellini Beans
- Green Leaves
- NOMU Provençal Rub
- Pork Schnitzel (without crumb)
- Ricotta
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained Cannellini Beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
Pork PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the Ricotta, top with a few of the Tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes, the roasted Cannellini Beans, the Balsamic Vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed Green Leaves and top with the healthy Pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 60g
NOMU Provençal Rub - 5ml
Pork Schnitzel (without crumb) - 150g
Ricotta - 50g
Tomato - 1
Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes - 20g
Balsamic Vinegar - 10ml
Green Leaves - 20g
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained Cannellini Beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
Pork PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the Ricotta, top with a few of the Tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes, the roasted Cannellini Beans, the Balsamic Vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed Green Leaves and top with the healthy Pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 120g
NOMU Provençal Rub - 10ml
Pork Schnitzel (without crumb) - 300g
Ricotta - 100g
Tomato - 1
Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes - 40g
Balsamic Vinegar - 20ml
Green Leaves - 40g
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained Cannellini Beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
Pork PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the Ricotta, top with a few of the Tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes, the roasted Cannellini Beans, the Balsamic Vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed Green Leaves and top with the healthy Pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 180g
NOMU Provençal Rub - 15ml
Pork Schnitzel (without crumb) - 450g
Ricotta - 150g
Tomatoes - 2
Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes - 60g
Balsamic Vinegar - 30ml
Green Leaves - 60g
CRUNCHY CANNELLINI
Preheat the oven to 200°C. Place the drained Cannellini Beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway.
Pork PARMIGIANA
When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the Ricotta, top with a few of the Tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving.
BEAN SALAD
In a bowl, add the chopped Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes, the roasted Cannellini Beans, the Balsamic Vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined.
SERVICE, CHEF!
Make a bed of the rinsed Green Leaves and top with the healthy Pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
Cannellini Beans - 240g
NOMU Provençal Rub - 20ml
Pork Schnitzel (without crumb) - 600g
Ricotta - 200g
Tomatoes - 2
Tomatoes/" title="View all our recipes with Sun-Dried Tomatoes at eCook">Sun-Dried Tomatoes - 80g
Balsamic Vinegar - 40ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Healthy Pork Parmigiana?
The preparation time for Healthy Pork Parmigiana with a ricotta topping & cannellini bean salad is between 10 and 25 minutes.
What is the total time required to make Healthy Pork Parmigiana with a ricotta topping & cannellini bean salad?
The total time required to make Healthy Pork Parmigiana with a ricotta topping & cannellini bean salad is between 25 and 40 minutes.
How many servings does Healthy Pork Parmigiana provide?
4 servings
What are the main ingredients in Healthy Pork Parmigiana?
Balsamic Vinegar, Cannellini Beans, Green Leaves, NOMU Provençal Rub, Pork Schnitzel (without crumb), Ricotta, Sun-Dried Tomatoes, Tomato, Tomatoes
What is the nutritional information of Healthy Pork Parmigiana?
Calories: 415, Carbs: 23 grams, Fat: grams, Protein: 44.5 grams, Sugar: 9.2 grams, Salt: 560 grams
How do I prepare Healthy Pork Parmigiana?
BEAN SALAD: In a bowl, add the chopped sun-dried tomatoes, the roasted cannellini beans, the balsamic vinegar, a sweetener of choice (to taste), seasoning, and a drizzle of oil. Toss until fully combined. CRUNCHY CANNELLINI: Preheat the oven to 200°C. Place the drained cannellini beans on a roasting tray. Coat in oil, some seasoning, and ½ the rub. Roast in the hot oven for 20-25 minutes until crispy, shifting halfway. PORK PARMIGIANA: When the beans are halfway, place a pan over a high heat with a drizzle of oil, a knob of butter, and the remaining rub. When hot, add the schnitzels and fry for 30-60 seconds per side until golden but not cooked through, basting in the butter as you go. On completion, transfer to a greased baking tray. Sprinkle over the ricotta, top with a few of the tomato slices, and some seasoning. Pop in the hot oven and roast for 1-2 minutes until the schnitzels are cooked through. On completion, remove from the oven and set aside to rest for a few minutes before serving. SERVICE, CHEF!: Make a bed of the rinsed green leaves and top with the healthy pork parmigiana. Serve with the loaded bean salad alongside. Easy peasy, Chef!
What should be prepared from my kitchen to make Healthy Pork Parmigiana?
Balsamic Vinegar, Cannellini Beans, Green Leaves, NOMU Provençal Rub, Pork Schnitzel (without crumb), Ricotta, Sun-Dried Tomatoes, Tomato, Tomatoes
How many calories does Healthy Pork Parmigiana have?
415 calories
How much fat content does Healthy Pork Parmigiana have?
grams
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