Pan‑fried Pork Cutlet with Stuffing
A pan‑fried pork cutlet stuffed with fresh vegetables is a hearty dish from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g carrots
- 250 g celery
- 1 bunch spring onions
- 3 Tbsp plant oil
- 0.5 bunch parsley (≈20 g)
- Salt
- black pepper (freshly ground)
- 1 egg
- 4 pork cutlets with bone, about 200 g each
- 300 ml meat broth
Instructions
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1.
Peel and finely dice the carrots and celery. Wash and trim the spring onions; set aside two stalks and slice the rest into thin rings. Heat 1 Tbsp oil in a pot and sauté the vegetable cubes until lightly browned. Wash, dry, and roughly chop the parsley; stir it in. Season with salt and pepper, add 2 Tbsp water, and simmer for about 5 minutes. Beat the egg in a bowl and mix it with the slightly cooled vegetables.
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2.
Wash and pat the cutlets dry. Using a sharp knife, cut a pocket into each cutlet. Stuff the vegetable mixture inside and secure with wooden skewers. Heat the remaining oil and sear the cutlets over high heat on both sides. Add the reserved spring onion stalks. Deglaze with broth, cover, and simmer gently for 8–10 minutes.
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3.
Season with salt and pepper to taste and serve with mixed vegetables if desired.
