Stuffed cutlet with pesto puree

Name: Stuffed cutlet with pesto puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 650 g Potatoes; 1/2 Celery Tuber; 7-10 Tbsp Salt; 150 g Lamb's lettuce; 50 g flaked almonds; 70 g Parmesan cheese; 2 TABLESPOONS Olive oil; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Pepper; 75 g Quinoa; 4 Pork chops (approx. 200 g each; approx. 3 cm thick); 250 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 100 g Breadcrumbs; 2 Eggs (size M); 3 TABLESPOONS Flour; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Parsley leaves

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

650 g Potatoes
1/2 Celery Tuber
7-10 Tbsp Salt
150 g Lamb's lettuce
50 g flaked almonds
70 g Parmesan cheese
2 TABLESPOONS Olive oil
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Pepper
75 g Quinoa
4 Pork chops (approx. 200 g each; approx. 3 cm thick)
250 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
100 g Breadcrumbs
2 Eggs (size M)
3 TABLESPOONS Flour
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Fresh cream
7-10 Tbsp Parsley leaves

Directions

1
Peel and wash the potatoes and celery and cook in boiling salted water for about 20 minutes. Wash lamb's lettuce and blanch in boiling water for about 20 seconds, remove. Roast the almond flakes in a pan without fat until golden brown, take them out.
2
Finely grate the cheese. Puree lamb's lettuce, almonds, parmesan, olive oil and lemon juice in a tall container with a hand blender, season with salt and pepper.
3
Prepare quinoa according to the instructions on the packet. Wash the chops, dab dry and cut one pocket in each, season with salt and pepper. Fill each pocket with 1 heaped tablespoon of pesto. Bring milk and butter to the boil.
4
Drain the potatoes and celery, mash them with a potato masher and let the milk-butter mixture run in. Season to taste with salt and nutmeg. Keep warm.
5
Mix quinoa and breadcrumbs. Whisk the eggs in a deep dish. Turn the cutlet first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of sunflower oil in a frying pan. Fry the chops on each side for about 5 minutes at medium heat.
6
Fold the rest of the pesto and crème fraîche into the mashed potatoes. Arrange chops and mashed potatoes on plates, garnish with parsley.