Mozzarella-topped Pork Cutlets

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Mozzarella-topped Pork Cutlets
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
2 large tomatoes
1 tablespoon green, pitted Olives
1 tablespoon pitted black olives
1 ½ cups Mozzarella (2 balls)
4 Pork cutlets (ca. 200 g each)
salt
freshly ground peppers
5 tablespoons olive oil
2 tablespoons clarified butter
3 tablespoons basil Pesto
Basil (for garnishing)
How healthy are the main ingredients?
Mozzarellaolive oilOlivetomatosaltBasil
Product recommendation
For the pesto: 40 g pine nuts 1 garlic clove 1 bunch basil ca. 80 ml olive oil 40 g parmesan cheese; freshly grated sea salt Toast the pine nuts in a pan. _Without oil!_ Remove the nuts from the pan and allow to cool. Remove the basil leaves from the stems. Crush the peeled garlic and pine nuts with a little salt with a mortar and pestle. Add the basil, and finely grated parmesan cheese. Continue crushing. Gradually add some oil until a creamy pesto forms. Season with salt.

Preparation steps

1.
Preheat the oven to 200°C, 400 F, gas 6.
2.
Remove the tomato stems by coring. Slice the tomatoes.
3.
Slice the olives.
4.
Drain and slice the mozzarella.
5.
Flatten the cutlets slightly and season with salt and pepper.
6.
Sear quickly in 1 tbsp of hot olive oil and the clarified butter.
7.
Grease a casserole dish with the remaining olive oil.
8.
Put the cutlets in the casserole dish. Spread 1 tbsp of pesto on each of the cutlets. Sprinkle the sliced olives on top and then add the mozzarella. Sprinkle with a little pepper.
9.
Bake for 10-15 minutes. Garnish with the basil leaves and serve.