Pork Tenderloin Cutlets Stuffed with Wild Garlic

Ingredients

• 8 thin pork tenderloin cutlets (≈80 g each)
• 200 g Sour Cream
• 1 tbsp sharp mustard
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• 4 tbsp freshly grated Parmesan cheese
• 2 handfuls wild garlic
• vegetable oil (for frying)

Instructions

1. 1.

   If necessary, gently pound the pork cutlets flat and season with salt and pepper. Mix the sour cream with mustard, egg yolk, salt, pepper, and Parmesan. Wash and dry the wild garlic; shake off excess moisture. Roughly 2/3 of the leaves finely chop and combine with the cheese mixture; leave the remaining leaves whole.

2. 2.

   Spread the filling onto the cutlets, arrange the leftover wild garlic leaves on top, fold in half, and secure with toothpicks. Fry in hot oil for about 5 minutes per side until crisp‑brown.