Directions:
- Combine oil, rosemary, garlic and pepper and brush over cutlets.
- Allow them to marinate whilst you make the tapenade.
- TAPENADE: Place all the ingredients-except the oil- in the bowl of a food processor.
- Whilst processing, add the oil in a steady stream.
- The ingredients should be thoroughly combined, but aim for a rough texture rather than a smooth paste.
- Set aside and preheat your broiler of grill.
- Cook the cutlets until done to your liking.
- Top each with a spoonful of tapenade.
- Serve with a crisp green salad and jacket-baked potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.07 Kcal (993 kJ) | ||
| Calories from fat | 227.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.29g | 39% | |
|---|---|---|---|
| Sodium | 334.15mg | 14% | |
| Potassium | 183.45mg | 4% | |
| Total Carbs | 3.57g | 1% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 424.02 Kcal (1775 kJ) | ||
| Calories from fat | 407.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.23g | 39% | |
|---|---|---|---|
| Sodium | 597.66mg | 14% | |
| Potassium | 328.12mg | 4% | |
| Total Carbs | 6.38g | 1% | |
| Sugars | 0.53g | 1% | |
| Dietary Fiber | 2.35g | 5% | |
| Protein | 1.55g | 2% | |
| Vitamin C | 29.2mg | 27% | |
| Iron | 1.1mg | 3% | |
| Calcium | 41.6mg | 2% | |
* 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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