Pork escalope with stuffed tomatoes

Name: Pork escalope with stuffed tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Spaghetti; 7-10 Tbsp Salt; 4 medium-sized tomatoes; 200 g Double cream cream cheese; 1 package (25 g) frozen herb mix; 7-10 Tbsp white pepper; 4 Pork cutlet (approx. 175 g each); 1 TABLESPOON Oil; 150 ml Roast stock (instant); 150 g Whipped cream; 1 TEASPOON dark sauce thickener; 7-10 Tbsp Oragano and lemon; 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Spaghetti
7-10 Tbsp Salt
4 medium-sized tomatoes
200 g Double cream cream cheese
1 package (25 g) frozen herb mix
7-10 Tbsp white pepper
4 Pork cutlet (approx. 175 g each)
1 TABLESPOON Oil
150 ml Roast stock (instant)
150 g Whipped cream
1 TEASPOON dark sauce thickener
7-10 Tbsp Oragano and lemon
7-10 Tbsp Oil

Directions

1
Wash the tomatoes and dab them dry. Cut off the lid and remove the seeds with a spoon. Drain overhead. Cook the pasta in plenty of boiling salted water for about 10 minutes.
2
Mix cream cheese and herbs. Season with salt and pepper. Fill cream cheese into the tomatoes. Place on a lightly oiled baking tray and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.
3
Bake the tomato lids for the last 2 minutes. In the meantime cut each cutlet into three pieces. Heat oil in a pan and fry meat on both sides for about 2 minutes. Season with salt and pepper.
4
Take out the meat, deglaze the meat with stock and cream. Add sauce thickener, bring to the boil and season with salt and pepper. Drain the pasta and let it drain. Arrange noodles, tomatoes and schnitzel on plates.
5
Pour the sauce. Garnish as desired with oregano and lemon slices.