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Description

This recipe for gratinated pork cutlets with bell pepper vegetables is a real treat! The combination of tender cutlet, spicy bell pepper vegetables and melted cheese is simply irresistible. I like to make this dish when it should be something special, but still has to be quick. The preparation is straightforward and the result is convincing all along the line. It tastes particularly good with homemade potato wedges and a fresh cucumber salad. A hearty dish that is perfect for a cozy dinner.

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare onions, garlic and peppers

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7, 3 sec/Speed 4

Put 2 onions, halved, into the mixing bowl and chop for 3 sec./speed 5. Add 2 garlic cloves and chop for a further 3 sec./speed 7. Add 1 red bell pepper, quartered, cored and seeded, cut into strips, and chop for 3 sec./speed 4.

Sauté vegetables

Heat some oil in a pan. Add the chopped vegetables from the mixing bowl to the pan and sauté over medium heat. Season with a little salt, pepper and mild paprika powder.

Deglaze with apricot brandy

When the vegetables are soft, add 1 tbsp apricot brandy and let it evaporate briefly. Remove the vegetables from the pan and set aside.

Prepare cutlets

Pound 2 pork cutlets à 180 g, season with salt, pepper, mild and hot paprika powder and turn in some flour.

Fry cutlets

Heat some oil in a pan until very hot and sear the cutlets briefly and sharply.

Top and bake the cutlets

Place the fried cutlets on an ovenproof plate or in a casserole dish and top with the pepper-onion-garlic mixture. Place 2 thick slices of Trappist cheese on top and immediately bake under the very hot grill for approx. 3 - 4 min. until the cheese has melted and is lightly golden brown.