Feta and sun-dried tomato stuffed pork cutlets

Cooking Meat Feta and sun-dried tomato stuffed pork cutlets

These stuffed port cutlets make tonights dinner a little bit fancy.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Prick potatoes all over with a fork or skewer. Place around edge of microwave turntable. Microwave on high (100%) for 6 minutes or until just tender. Thickly slice. Transfer to a bowl. Add oil. Toss to coat.
  2. Meanwhile, using a small sharp knife, cut each cutlet lengthways to make a pocket (don't cut all the way through). Combine feta, tomato and basil in a bowl. Place one-quarter of the feta mixture in each pocket. Secure with a toothpick.
  3. Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook pork for 5 to 7 minutes each side or until cooked through. Cook potato for 2 to 3 minutes each side or until browned and crisp. Remove and discard toothpicks from pork. Serve with potato and salad leaves.

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4 medium desiree potatoes
1 tbsp olive oil
4 pork cutlets, trimmed
100g feta, crumbled
1/4 cup finely chopped sun-dried tomatoes
1/4 cup shredded fresh basil leaves
olive oil cooking spray
salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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