This recipe is easy
Vegetable-Stuffed Pork Cutlets with Camembert Sauce
On the stove
- Heat half the oil in a non-stick skillet over medium-high heat. Sauté carrots and zucchini for 3 minutes and evenly divide stuffing in the centre of each cutlet. Roll cutlets and secure with toothpicks.
- Heat remaining oil in skillet over medium heat. Cook cutlets for 6 to 8 minutes, flipping while cooking. Remove, cover, and keep warm. Season with salt and pepper to taste.
- In the same skillet over high heat, sauté mushrooms for 3 minutes. Deglaze with wine and broth and simmer for 2 minutes. Reduce heat to low. Add cream and cheese, then stir to melt. Drizzle sauce over cutlets.
Nutritional value (per serving)
- 432 calories
- 39 g proteins
- 25 g fat
- 6 g carbohydrates
- 2 g fibre
- 4 g sugar
- 421 mg sodium