Stuffed pork steaks in fresh cheese sauce (diabetics)

Name: Stuffed pork steaks in fresh cheese sauce (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 60 g Long grain rice; 7-10 Tbsp Salt; 2 Pork cutlet (approx. 150 g each); 1 (125 g) scoop of mozzarella; 2 stem(s) Basil; 1-2 tablespoons (10 g each) Oil (e.g. rape seed oil); 7-10 Tbsp Pepper; 150 g cleaned snap peas; 200 g polished cherry tomatoes; 5 tablespoons (10 g each) Whipped cream; 1 tablespoon (20 g) Cream cheese with herbs from Provence; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and basil; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

60 g Long grain rice
7-10 Tbsp Salt
2 Pork cutlet (approx. 150 g each)
1 (125 g) scoop of mozzarella
2 stem(s) Basil
1-2 tablespoons (10 g each) Oil (e.g. rape seed oil)
7-10 Tbsp Pepper
150 g cleaned snap peas
200 g polished cherry tomatoes
5 tablespoons (10 g each) Whipped cream
1 tablespoon (20 g) Cream cheese with herbs from Provence
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and basil
7-10 Tbsp wooden skewers

Directions

1
Put rice in boiling salted water. Let it swell at low heat for about 20 minutes. Dab schnitzel dry, tap a little flatter. Cut mozzarella into slices. Pluck basil leaves.
2
Place 1 slice of mozzarella and 1 slice of basil on each cutlet and fix with wooden skewers. Heat oil in a pan. Fry the steaks for approx. 8 minutes, turning them over, and season with salt and pepper. Meanwhile, cook the sugar snap peas for approx. 4 minutes in little boiling salted water.
3
Then drain. Halve the tomatoes. Remove the schnitzel from the pan. Toss the tomatoes briefly in the frying fat. Deglaze with 100 ml water. Add cream and boil up briefly. Stir in cream cheese, season to taste with salt, pepper and lemon juice.
4
Heat the sugar snap peas in it. Serve the schnitzel and vegetable sauce garnished with lemon and basil.