Stuffed cutlet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 100 ml of lukewarm water for about 1/2 hour. In the meantime peel and finely dice the onion. Cut ham into fine cubes. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Wash the cutlet, dab dry and cut a pocket. Drain the porcini and collect the soaking water.

2. 2

   Cut the mushrooms into fine cubes. Mix onion, ham, parsley and porcini mushrooms. Fill the cutlet with them. Close with a wooden skewer. Season with salt and pepper. Heat oil in a pan. Fry the cutlet for 4-5 minutes on each side. In the meantime wash the mushrooms, dab them dry, clean and cut them in half. Wash and clean the cherry tomatoes. Remove the cutlet from the pan and keep warm. Fry the mushrooms in the frying fat. Deglaze with boletus water.

3. 3

   In the meantime wash the mushrooms, dab them dry, clean and cut them in half. Wash and clean the cherry tomatoes. Remove the cutlet from the pan and keep warm. Fry the mushrooms in the frying fat. Deglaze with boletus water. Pour on cream. Let it boil down for about 1 minute. Season to taste with salt and pepper. Stir in mustard. Warm up the cherry tomatoes in the sauce. Arrange chop with mushrooms, cherry tomatoes and sauce on a plate. Serve with baguette

4. 4

   Let it boil down for about 1 minute. Season to taste with salt and pepper. Stir in mustard. Warm up the cherry tomatoes in the sauce. Arrange chop with mushrooms, cherry tomatoes and sauce on a plate. Serve with baguette

Nutrition Facts

KCAL
520 kcal

CARBS
6 g

FATS
35 g

PROTEINS
44 g