Pork cutlet with caponata

Готовим Meat Pork cutlet with caponata

Detailed step-by-step description of how to cook the dish "Pork cutlet with caponata". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. To make the caponata, toss together eggplant, onion, capsicum and celery. Season and spray lightly with olive oil. Roast in a pan for 40 minutes or until slightly charred.
  2. Add olives, capers, vinegar and sugar to vegetables. Toss to combine, cover and cool.
  3. Meanwhile, season pork cutlets and spray lightly with olive oil. Heat a chargrill pan over a moderately high heat and cook cutlets for 4 minutes each side or until done to your liking. Divide rocket between serving plates, top with caponata and a cutlet.

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1 eggplant , cut into 1.5cm cubes
1 red onion, cut into 1.5cm cubes
1 red capsicum, deseeded and cut into 1.5cm cubes
3 stalks celery, chopped
Sea salt & freshly ground black pepper
Olive oil spray
100g stuffed green olives, chopped
1 tbsp capers, chopped
1/4 cup red wine vinegar
1 tbsp sugar
4 pork cutlets
2 bunches rocket, trimmed and torn

Adv

Autors
Preparation time
15
Cooking time
48
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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