Pork Cutlets topped with Maple Croutons
- Prep time
15 minutes - Cooking time
30 minutes - 4 portions
- 2 tbsp of olive oil
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 4 slices of St-Méthode’s Homestyle bread, cubed
- ¼ cup of chicken broth
- 2 tbsp of maple syrup
- 3 tbsp of apple sauce
- 2 tbsp of fresh parsley, chopped
- 1 pinch of dried sage
- 1 pinch of dried thyme
- Salt and pepper, to taste
- 4 pork cutlets
- Preheat the oven to 350° F.
- In a large oven-safe skillet, heat 1 tbsp of olive oil over medium-high heat. Add the celery and onion, cooking for about 5 minutes, until the onions are translucent. Remove from heat and place in a bowl.
- Add the bread cubes, broth, maple syrup, apple sauce, and herbs to the bowl. Season, mix well, and set aside.
- Slice into each pork cutlet horizontally. Do not cut all the way through, leaving each slice attached to the cutlet so they are not completely separated.
- In the same skillet, heat 1 tbsp of olive oil over medium-high heat. Add the cutlets and brown for 3 minutes on each side.
- Spread open the cutlets and fill them with the bread mixture. Close the cutlets, cover the skillet, and cook in the oven for about 15 minutes, until the cutlets are well done.
Recipe and picture courtesy of Trois fois par jour
