Prep. Time 15 mins
Cooking Time 10 - 15 mins
Yields 2 servings
PreparationWhat You Need 4 boneless pork cutlets, about 1/2 in (1 cm) thick
4 spinach leaves
2 slices of Canadian Gruyère cheese or Canadian Swiss cheese
1/2 avocado, sliced
Salt
Freshly ground pepper, to taste
1 tbsp (14.2 g) butter
1/2 red pepper, diced
1/4 cup (50 ml) brown veal stock or beef broth
tbsp (30 ml) whipping cream 35 %
Instructions Flatten cutlets between two sheets of plastic wrap. Cover two cutlets with spinach leaves, cheese and avocado. Season with salt and pepper. Cover each cutlets with a second cutlet and press together firmly.
For sauce, heat butter and sauté pepper over high heat for 2 to 3 minutes, add veal stock or beef broth, cream and mustard, then season with salt and pepper.
In a very small amount of fat, cook cutlets in a nonstick pan for 2 to 3 minutes. Place cutlets on a foil-lined baking sheet and cook in oven for 3 minutes at 325 °F (160 °C).
Pour sauce to cover bottom of each plate, add cutlets, then cover them with remaining sauce. Sprinkle with freshly ground pepper and serve immediately.
Per serving Energy: 456 Calories
Protein: 32 g
Carbohydrate: 8 g
Fat: 34 g
Calcium: 36 % / 357 g
Fibre: 4 g
Sodium: 325 mg
Comments
Post a Comment