Name: Vegetable-Stuffed Pork Cutlets with Camembert Sauce
Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 15 minutes + 15-20 minutes
Yield: 4
Ingredients: 4 Quebec pork cutlets, 5 oz (150 g) and ¼-in. (6-mm) thick; 4 tbsp. 60 mL olive oil; 2 carrots, julienned; 1 medium zucchini, julienned; 1 cup 250 mL sliced assorted mushrooms; ½ cup 125 mL dry white wine; ½ cup 125 mL chicken broth; 2 tbsp. 30 mL 15% cream; ⅓ cup 80 ml camembert, cut into chunks, rind removed; Salt and freshly ground pepper, to taste

Vegetable-Stuffed Pork Cutlets with Camembert Sauce

15-20 minutes Cook time 15 minutes Prep time 4 servings

Preparation

On the stove

Heat half the oil in a non-stick skillet over medium-high heat. Sauté carrots and zucchini for 3 minutes and evenly divide stuffing in the centre of each cutlet. Roll cutlets and secure with toothpicks.
Heat remaining oil in skillet over medium heat. Cook cutlets for 6 to 8 minutes, flipping while cooking. Remove, cover, and keep warm. Season with salt and pepper to taste.
In the same skillet over high heat, sauté mushrooms for 3 minutes. Deglaze with wine and broth and simmer for 2 minutes. Reduce heat to low. Add cream and cheese, then stir to melt. Drizzle sauce over cutlets.

Vegetable-Stuffed Pork Cutlets with Camembert Sauce

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