Stuffed pork cutlet with mushrooms

Great stuffed pork cutlet with mushrooms (Video)

Written by on in Recipes, Main

Wonderful recipe for stuffed pork cutlet with mushrooms and processed cheese. Sealed on a pan and then baked with red wine in an oven. Arranged with cooking cream sauce and wine is perfect. This recipe is not easy and takes time to prepare. Still, it is very tasty and suitable for special moments and for the whole family.

Stuffed pork cutlet with mushrooms
Print
Print

Stuffed pork cutlet with mushrooms

Recipe by PolyaCourse: MainCuisine: InternationalDifficulty: Difficult
Servings

4

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories per serving

1237

kcal
Total time

1

hour 

5

minutes

A unique pork cutlet recipe. The recipe is complex because of the ingredients, time and different processes. Firstly, you have to prepare the cutlet. Have to cut them through the middle. You have to do this carefully, not to cut yourself or cut part of the meat. Don’t hesitate if there is a small hole. The stuffing will not come out. You need one pan for stuffing preparation, one for sealing cutlets, and a tray to bake them.

Ingredients

  • 4 Pork cutlets

  • 150 g. Mushrooms, sliced

  • 100 g. Processed cheese, sliced in small pieces

  • 200 g. Cooking cream

  • 50 g. Butter

  • 100 ml. Red wine

  • 1 Onion, chopped

  • 2 Cloves garlic, finely chopped

  • Black pepper

  • Rosemary

  • 1 tbsp. Olive oil

Directions

  • Start
    Start with the cutlet’s preparation. Cut them in the middle as a small pocket. Salt them. Put some black pepper on it. Put them aside.
    Slice the mushrooms and processed cheese, chop the onion and garlic.Stuffed cutlet with mushroom
  • Cooking
    Preheat the oil and add the onion and garlic to caramelize. Add the mushrooms. Cook them until ready for 10 minutes while stirring. Put the processed cheese, salt to taste, black pepper and rosemary. Leave for 3 minutes until the cheese gets softened. Remove it from the stove to cool.
    After cooling with a spoon, start to fill the cutlets. After filling them, close the hole with a toothpick. Use the toothpick to close all holes, if you prefer.
    Use the other pan to seal the cutlets. Add some butter and heat it. Put the cutlets into the pan for 5 minutes on each side. When they are ready, replace them in the greased tray and pour out half of the wine.
    Preheat the oven to 180 C. Cook the cutlet for 20 minutes until ready and wine evaporate.
    When ready, start preparing the sauce. Heat the stove to medium. Add in the pan where seal the cutlets, one part from the sauce of the tray. Then, add the sauce from filling preparation. On the next step, add the cooking cream and the rest of the wine. Put in the rest of the butter. Cook it for approx. 5 minutes until thickened.Stuffed cutlet
  • Finish
    When it is ready, put the cutlet on a plate and add from the sauce beside. Don’t leave them cooling.
  • Serve
    Very suitable for special cases. For the better finish, you can add smashed bean side dish.

Recipe Video