Prep. Time 15 mins
Cooking Time 10 - 15 mins
Yields 2 servings
PreparationWhat You Need 4 boneless pork cutlets, about 1/2 in (1 cm) thick
4 spinach leaves
2 slices of Canadian Gruyère cheese or Canadian Swiss cheese
1/2 avocado, sliced
Freshly ground pepper, to taste
1 tbsp (14.2 g) butter
1/2 red pepper, diced
1/4 cup (50 ml) brown veal stock or beef broth
tbsp (30 ml) whipping cream 35 %
1 tbsp (15 ml) hot mustard
Instructions Flatten cutlets between two sheets of plastic wrap. Cover two cutlets with spinach leaves, cheese and avocado. Season with salt and pepper. Cover each cutlets with a second cutlet and press together firmly.
For sauce, heat butter and sauté pepper over high heat for 2 to 3 minutes, add veal stock or beef broth, cream and mustard, then season with salt and pepper.
In a very small amount of fat, cook cutlets in a nonstick pan for 2 to 3 minutes. Place cutlets on a foil-lined baking sheet and cook in oven for 3 minutes at 325 °F (160 °C).
Pour sauce to cover bottom of each plate, add cutlets, then cover them with remaining sauce. Sprinkle with freshly ground pepper and serve immediately.
Per serving Energy: 456 Calories
Protein: 32 g
Carbohydrate: 8 g
Fat: 34 g
Calcium: 36 % / 357 g
Fibre: 4 g
Sodium: 325 mg