Cutlet baguette "caprese"

Name: Cutlet baguette "caprese"
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g Pork escalope; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Tomatoes; 250 g Mozzarella; 6 TABLESPOONS mayonnaise; 1 TABLESPOON Mustard; 1 TEASPOON Lemon juice; 3 Stem(s) Basil; 2 Baguette sticks

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

400 g Pork escalope
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Tomatoes
250 g Mozzarella
6 TABLESPOONS mayonnaise
1 TABLESPOON Mustard
1 TEASPOON Lemon juice
3 Stem(s) Basil
2 Baguette sticks

Directions

1
Dab meat dry and cut into strips. Heat oil in a pan. Fry the meat for 4-5 minutes. Season with salt, pepper and sweet paprika. Take out.
2
Wash the tomatoes and cut into thin slices. Cut cheese into slices. Mix mayonnaise and mustard. Season with lemon juice, salt and pepper. Wash the basil and remove the leaves.
3
Cut baguettes in half. Cut each half in, press them apart slightly and spread some mustard cream on them. Cover with cheese, tomatoes, meat and basil. Spread the rest of the mustard cream on top.