Pork Cutlets Spanish-Style

It's a perfect match between the saltiness of the cheese and the sweetness of the quince.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 10 min Cook: 10 min

Ingredients

Pork loin fillets 4
Manchego cheese 4 slices
Quince jelly 4 slices
Olive oil as required
Salt & pepper as required
Flour as required
Beaten egg as required
Breadcrumbs as required
Tomatoes, black olives, onions for garnish as required
Lemon wedges 4

Method

1
Thinly the slice the cheese and quince jelly to match the size of the pork.
2
Score the pork loins before slicing into half horizontally or score to make a pocket.
3
Fill the pork loin with the sliced cheese and jelly.
4
Season the stuffed pork with salt & pepper, dredge with flour, dip in the beaten egg and cover liberally with the breadcrumbs. Deep fry at 170C.
5
In the meantime, cut the tomatoes into wedges, cut the olives into half, finely chop the onions and mix well.
6
Add olive oil, salt & pepper to Step 5 to make a salad.
7
Arrange the fried pork and salad onto a serving dish with the lemon wedges.
8
Quince jelly is made from marmelo and goes really well with Manchego cheese.
9
Manchego cheese is a hard Spanish sheep's cheese.

Tips & Note

●Cheddar cheese and apricot jam is also a tasty combination.
●Fry some sliced onions really well until caramelised as an alternative garnish.

Pork Cutlets Spanish-Style

It's a perfect match between the saltiness of the cheese and the sweetness of the quince.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 10 min

Cook: 10 min

Ingredients

Pork loin fillets 4
Manchego cheese 4 slices
Quince jelly 4 slices
Olive oil as required
Salt & pepper as required
Flour as required
Beaten egg as required
Breadcrumbs as required
Tomatoes, black olives, onions for garnish as required
Lemon wedges 4

Pork Cutlets Spanish-Style

Recipe ID :467 Posted on 05 MAY 2015

Serves 4

Prep 10min
Cook 10min
views 2,245
printed 178

saved 1

It's a perfect match between the saltiness of the cheese and the sweetness of the quince.

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Ingredients

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4
4 slices
4 slices
as required
as required
as required
as required
as required
as required
4

Method

Prep
10min
Cook
10min
1
Thinly the slice the cheese and quince jelly to match the size of the pork.
2
Score the pork loins before slicing into half horizontally or score to make a pocket.
3
Fill the pork loin with the sliced cheese and jelly.
4
Season the stuffed pork with salt & pepper, dredge with flour, dip in the beaten egg and cover liberally with the breadcrumbs. Deep fry at 170C.
5
In the meantime, cut the tomatoes into wedges, cut the olives into half, finely chop the onions and mix well.
6
Add olive oil, salt & pepper to Step 5 to make a salad.
7
Arrange the fried pork and salad onto a serving dish with the lemon wedges.
8
Quince jelly is made from marmelo and goes really well with Manchego cheese.
9
Manchego cheese is a hard Spanish sheep's cheese.

Tips & Note

●Cheddar cheese and apricot jam is also a tasty combination.
●Fry some sliced onions really well until caramelised as an alternative garnish.

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It's a perfect match between the saltiness of the cheese and the sweetness of the quince.
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