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This recipe is easy

Vegetable-Stuffed Pork Cutlets with Camembert Sauce

15-20 minutes Cook time 15 minutes Prep time 4 servings



On the stove

  1. 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.
  2. 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.
  3. 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
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