Pork cutlet au gratin

Name: Pork cutlet au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Peanuts; 3 TABLESPOONS Oil; 200 g Long grain rice; 7-10 Tbsp Salt; 2 red peppers; 3 Leek sticks (leek); 1 can(s) (580 ml; drainer: 330 g) Pineapple Rings; 4 Pork cutlet (approx. 200 g each); 7-10 Tbsp Pepper; 4 discs Gouda cheese (approx. 25 g each); 3 TABLESPOONS Tomato Ketchup; 7-10 Tbsp Sweet peppers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Peanuts
3 TABLESPOONS Oil
200 g Long grain rice
7-10 Tbsp Salt
2 red peppers
3 Leek sticks (leek)
1 can(s) (580 ml; drainer: 330 g) Pineapple Rings
4 Pork cutlet (approx. 200 g each)
7-10 Tbsp Pepper
4 discs Gouda cheese (approx. 25 g each)
3 TABLESPOONS Tomato Ketchup
7-10 Tbsp Sweet peppers

Directions

1
Coarsely chop the peanuts and lightly toast them in a tablespoon of hot oil. Add rice, salt a little. Pour 400 ml of water on it and let it swell for 10 minutes at low heat. Clean, wash and chop the peppers and leek. Drain the pineapple, collecting the juice. Put 8 rings aside, cut remaining rings into pieces. Dab cutlets dry.
2
Season with salt and pepper and fry in the remaining oil on both sides for 3-5 minutes. Place two pineapple rings and a slice of cheese on each cutlet and bake briefly in a preheated oven (electric range: 250 ° C/ gas: level 5). Sauté the vegetables in the frying fat. Add pineapple pieces, mix pineapple juice and ketchup and pour on. Bring to the boil once and cook for about 10 minutes. Season with salt, pepper and paprika. Arrange one escalope au gratin with vegetables and rice on each plate