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Artichoke & Bacon-Stuffed Pork Cutlets

15-20 minutes Cook time 30 minutes Prep time 4 servings



On the stove

  1. Heat the bacon in a frying pan over medium heat.
  2. Once the bacon has released some of its fat, add the garlic and spinach and cook until the spinach is completely wilted. Season with salt and pepper and let cool.
  3. Add the artichokes to the spinach mixture. Set aside.
  4. Place the pork cutlets on a clean surface, spread the artichoke mixture evenly over the cutlets and place 1–2 cubes of mozzarella in the centre of each.
  5. Fold the sides of the cutlets inward, roll and fix in place with two toothpicks.
  6. Lightly flour the rolls. Remove the excess flour.
  7. Heat 3 tbsp. of olive oil in a large pan and brown the rolls, making sure they are golden on both sides. Deglaze the pan with the white wine and reduce by scraping its bottom.
  8. Add the thyme sprigs and broth, then continue cooking until the liquid thickens slightly, 5–7 minutes.
  9. Remove the rolls and cut into halves. Each piece should hold together with a toothpick. Serve as canapés.

Nutritional value (per serving)

  • 459 calories
  • 54 g proteins
  • 21 g fat
  • 7 g carbohydrates
  • 2 g fibre
  • 1 g sugar
  • 600 mg sodium
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