Ingredients for 4 people:
1 ciabatta roll (approx. 100 g)
75 g paprika-stuffed olives
1 clove of garlic
250 g tomatoes
2 stalks basil
4-6 tablespoons olive oil
salt
crushed dried chili pepper
4 pork cutlets (approx. 140 g each)
1 tablespoon clarified butter
pepper from the mill
Also:
Basil to garnish
Preparation:
1. Cut ciabatta into small cubes, olives into rings. Peel garlic, press through a garlic press. Clean tomatoes, wash, cut into quarters, cut out the insides. Dice flesh. Pluck basil leaves.
2. Mix prepared ingredients with olive oil. Season with salt and crushed chili.
3. Wash cutlets, pat dry and flatten slightly. Fry in hot clarified butter for 1-2 minutes on each side. Season with salt and pepper.
4. Place cutlets on a baking tray. Spread prepared mixture on top. Bake in preheated oven (E.-heat: 225 °C/gas: level 4) for approx. 5 minutes until crisp.
Serve garnished with fresh basil.
Serve with a fresh rocket salad.
Preparation time approx. 30 minutes
Nutritional values per person approx.:
Calories: 380
Joule: 1590
Protein: 32,9 g
Fat: 20,6 g
Carbohydrates: 15.1 g
(FoodCentrale by ddp images)
