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This recipe is very easy

Pork Cutlets with Zucchini

30 minutes Cook time 20 minutes Prep time 4 servings



In The Oven

  1. Heat half the oil in a large pan over medium-high heat. Lightly brown half the cutlets on each side for 1 minute. Season with salt and pepper. Place on a baking sheet. Repeat the process with the remaining cutlets and oil. Keep warm.
  2. In the same pan, brown the mushrooms and garlic for 5 minutes. Add oil as needed. Add zucchini, tomatoes, and oregano. Continue cooking for approximately 10 minutes. Season with salt and pepper.
  3. Place oven rack in middle position. Preheat the broiler.
  4. Using a slotted serving spoon, spread the vegetables over the cutlets and cover with mozzarella. Bake for 6–7 minutes or until the cheese is golden brown.
  5. To serve at lunchtime, finely slice leftover cutlet and serve on ciabatta bread topped with goat cheese, the remaining zucchini and drained tomatoes, and a few pine nuts. Complete your lunchbox with fresh grapes and fruit yogurt.

Nutritional value (per serving)

  • 390 calories
  • 42 g of protein
  • 21 g of fat
  • 10 g of carbohydrates
  • 3 g of fibre
  • 6 g of sugar
  • 288 mg of sodium
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