Crete escalope with tomatoes and feta

Name: Crete escalope with tomatoes and feta
Cook time: 25 min
Total time: 25 min
Yield: 9
Ingredients: 10 Pork cutlet (150 g each); 5 (125 g each) Tomatoes; 250 g Feta cheese; 150 g green olives, without stone; 1 collar Rosemary; 1 collar Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 9

10 Pork cutlet (150 g each)
5 (125 g each) Tomatoes
250 g Feta cheese
150 g green olives, without stone
1 collar Rosemary
1 collar Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Rinse cutlets, dab dry. Wash, clean and slice the tomatoes. Crumble feta cheese. Drain olives and cut into slices. Wash the rosemary and thyme, dab dry and pluck. Heat oil in a pan.
2
Fry the escalopes on both sides, place on a baking tray. Cover with tomatoes. Spread cheese, herbs and olives on top. Season with salt and pepper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes
3
With 10 people: