Stuffed pork cutlets and sour cream sauce

• Meat

  • 4 1kg thick pork cutlets, thick

• Produce

  • 1 Celery stalk
  • 1 tbsp Dill
  • 2 tbsp Flat-leaf parsley
  • 1 Garlic clove
  • 1 Lemon
  • 1 Mashed potato and peas
  • 1/2 Onion, small
  • 2 Spring onions

• Condiments

  • 1 Sour cream sauce

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 50 g Stale breadcrumbs

• Dairy

  • 40 g Butter
  • 2 tbsp Milk
  • 300 g Sour cream

Found on nonnascooking.com

Description

Directions

• Using a small knife, remove and discard bones from pork cutlets. Lay pork flat on a chopping board and slice each cutlet horizontally to create a deep pocket. Place in a bowl, pour over lemon juice, and refrigerate for 30 minutes.
• Meanwhile, to make sauce, place sour cream and onions in a small pan over medium heat, and cook, stirring, for 5 minutes or until heated through and slightly thickened. Season with salt and pepper, and keep warm.
• Preheat oven to 200°C. Melt 20 g butter in a large, heavy-based frying pan over medium heat. Add onion and cook for 3 minutes or until golden. Add celery and stir for 2 minutes or until tender. Remove from heat. Stir in breadcrumbs, dill, parsley, garlic and milk. Season, transfer to a bowl and cool for 5 minutes. Wipe pan clean and reserve.
• Remove pork from bowl and pat dry with paper towel. Using your fingers, open up pork pocket and spoon in breadcrumb mixture. Secure with toothpicks to enclose.
• Heat oil and remaining 20 g butter in the reserved pan over medium heat. Add pork and cook for 3 minutes each side or until golden. Season and place on an oven tray. Cover with foil and bake for 8 minutes or until just cooked. Remove toothpicks. Serve with sour cream sauce, mashed potato and peas.