Pork Cutlets Spanish-Style

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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

Prep

10min

Cook

10min

Thinly the slice the cheese and quince jelly to match the size of the pork.

Score the pork loins before slicing into half horizontally or score to make a pocket.

Fill the pork loin with the sliced cheese and jelly.

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.

In the meantime, cut the tomatoes into wedges, cut the olives into half, finely chop the onions and mix well.

Add olive oil, salt & pepper to Step 5 to make a salad.

Arrange the fried pork and salad onto a serving dish with the lemon wedges.

Quince jelly is made from marmelo and goes really well with Manchego cheese.

Manchego cheese is a hard Spanish sheep's cheese.

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