Pork cutlets

PORK CUTLETS

Portions : 2 x 4 - Preparation : 5 to 10 minutes - Cooking : 10 minutes

Ingredients

• 2 onions, thinly sliced
• 125 ml (½ cup) sun-dried tomatoes, chopped
• 1 lemon, juice
• 2 garlic cloves, chopped
• 125 ml (½ cup) capers
• 1 pinch herbes de Provence blend
• 8 (2 x 4) Québec pork cutlets
• 250 ml (1 cup) cheddar cheese, grated
• 90 ml (6 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) 35% cream
• 250 ml (1 cup) tomato sauce

Common preparation

1. In a hot skillet, sauté onions in some of the fat of your choice.
2. Add sun-dried tomatoes, lemon juice, garlic, capers and herbes de Provence. Divide mixture into 2 portions and set aside.

ROLLED PORK CUTLET

1. Spread a portion of the prepared mixture and 125 ml (1/2 cup) cheddar cheese on 4 cutlets. Roll each cutlet on itself and season with salt and pepper.
2. In a hot skillet, sear the 4 cutlets coated with Mycryo butter or in the fat of your choice, 2 minutes on each side.
3. Add the cream, cover and cook for a further 6 minutes. Check seasoning.
4. Serve with rice and Italian-style sautéed vegetables.

PORK ESCALOPE WITH TOMATO SAUCE

1. In a hot frying pan, sear the remaining 4 cutlets coated in Mycryo butter or in the remaining fat of your choice, 2 minutes on each side.
2. Season the meat with salt and pepper, then add the remaining portion of the prepared mixture, the tomato sauce and cook over low heat for 10 minutes.
3. Sprinkle the remaining cheddar cheese over the meat and serve with fresh pasta.