Gyro cutlets with fried zucchini, rice and yogurt dip

Ingredients for 2 servings:

• 2 chops, preferably Duroc pork
• 4 tbsp olive oil
• 2 tbsp gyro seasoning
• 1 tsp paprika powder
• 40 g sheep’s cheese
• 250 ml natural yogurt
• 3 tbsp lemon juice
• 10 stalks of parsley
• 1 zucchini
• 125 g brown rice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Rinse the chops, pat dry, and cut a pocket into each one with a small knife. Mix a spiced oil with 3 tablespoons of olive oil, 1 tablespoon of gyro seasoning, 1 teaspoon of paprika, and a little salt and pepper. Drain the feta cheese and cut into 4 to 6 thin slices. Fill the pockets of the chops with feta cheese and seal the openings tightly with toothpicks. Brush the chops with half of the spiced oil and let them marinate in the refrigerator for about an hour. Rinse the parsley, spin dry, and finely chop. Wash the zucchini and cut into long slices. Cook the rice in plenty of salted water according to the package instructions. In a bowl, mix the yogurt with 2 tablespoons of lemon juice until creamy, then stir in 1 tablespoon of gyro seasoning, pepper, salt, and 2/3 of the parsley. Let it marinate in the refrigerator for a while. Fry the cutlets in the remaining marinade in a grill pan over medium heat for about 5 minutes on each side. Fry the zucchini in the pan with 1 tablespoon of olive oil over medium heat for about 2 minutes on each side. When the zucchini is cooked, sprinkle with pepper and salt, drizzle with 1 tablespoon of lemon juice, and garnish with the remaining parsley. Arrange the rice, zucchini, one cutlet each, and some yogurt dip on plates and serve immediately while hot.