Pork cutlets on the bone with sheep cheese and nuts filling
4 servings
45 minutes
Pork cutlets on the bone stuffed with sheep cheese and nuts are a refined dish of European cuisine that embodies a harmony of flavors. Tender pork meat combines with the rich aroma of walnuts and the spiciness of sheep cheese, creating a unique gastronomic experience. Historically, such recipes were found in rural kitchens where meat was complemented with local ingredients to enhance flavor. Fried to a golden crust, the cutlets are filled with the juices of the filling that melts, creating a tender texture. This dish is perfect for a festive dinner or a cozy family gathering and is served with pickled vegetables and tomato sauce. Each bite reveals a richness of taste and aroma, making it unforgettable.
1
Prepare all the ingredients.
2
Toast the walnuts in a dry pan.
- Walnuts: 100 g
3
Chop the nuts.
- Walnuts: 100 g
4
Grate the cheese on a fine grater.
- Sheep's milk cheese: 150 g
5
Chop the parsley leaves finely.
- Parsley: 1 bunch
6
Mix nuts, cheese, herbs, and add 1 tablespoon of vegetable oil.
- Walnuts: 100 g
- Sheep's milk cheese: 150 g
- Parsley: 1 bunch
- Vegetable oil: 3 tablespoons
7
Process the pork cutlets: remove excess fat, wash, make pockets.
- Bone-in pork cutlet: 4 pieces
8
Fill the pockets with the cheese-nut mixture.
- Sheep's milk cheese: 150 g
- Walnuts: 100 g
- Parsley: 1 bunch
9
Sew the cut with culinary thread.
10
Season the patties with salt and pepper on both sides, fry until cooked on both sides. If necessary, finish cooking in the oven at 180 degrees.
- Salt: to taste
- Ground black pepper: to taste
11
Give a 2–3 minute break.
12
Serve with tomato sauce and pickled vegetables.
