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Cutlets with tomato and cheese filling

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Ingredients for 4 servings:

  • 4 pork chop(s), boned, have the butcher cut a pocket
  • 2 tomatoes
  • 1 pack of mozzarella (125g)
  • ½ tsp oregano, dried
  • ½ tsp basil, dried
  • 2 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the mozzarella. Slice the tomatoes and mozzarella and stuff them into the pockets of the schnitzel. Season with salt, pepper, and herbs. Secure the pockets with wooden skewers. Season the outside of the cutlets with salt and pepper. Fry in oil on both sides for about 10 minutes, turning frequently. Serve with tagliatelle pasta and tomato sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Hussar Krapferln

Potato Pizza Asgabad