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Sunday, November 29, 2015

Pepper-Stuffed Cutlets

Course Main Dishes
Prep. Time 15 mins
Cooking Time 30 mins
Yields 2 servings

PreparationWhat You Need 2 tbsp (28.4 g) butter
1 green pepper, minced
Pepper, to taste
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) grated ginger
5 oz (140 g) lean ground pork
2 pork cutlets, flattened
Small amount of olive oil to brush cutlets
2 tbsp (28.4 g) butter
1 shallot, chopped
1/4 cup (19.25 g) chopped mushrooms
4 small zucchini
1/2 red pepper, seeded and sliced in julienne strips
1/4 cup (56 g) whipping cream 35 %
1/4 cup (50 ml) cider

In a pan, heat 2 tbsp (30 mL) of butter and cook green peppers for 4 to 5 minutes over medium heat. Season with salt and pepper. Add brown sugar, ginger and ground pork and cook for 1 to 2 minutes. Remove from heat and place in a bowl.

Place a small amount of stuffing in center of cutlets, roll into a cigar shape and place in a ovenproof dish after brushing lightly with oil. Cook in oven for 5 to 7 minutes at 350 °F (180 °C). Lower temperature to 300 °F (150 °C) and cook for 5 more minutes, covered.

Melt 2 tbsp (30 mL) of butter in a pan, add shallot and mushrooms and cook for 2 to 3 minutes. Add miniature zucchini and red pepper, cooking for 1 to 2 minutes. Add cream and cider and cook sauce for 3 to 4 minutes. Season with salt and pepper. Cover bottom of serving dish with sauce, peppers and zucchini. Arrange stuffed cutlets on top.

Per serving
Energy: 700 Calories
Protein: 41 g
Carbohydrate: 33 g
Fat: 47 g
Calcium: 10 % / 106 mg
Sodium: 341 mg
Fibre: 7.6 g

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