Pork cutlet cushions stuffed with brie
Ingredients
- 4 pork cutlets (denuded & frenched)
- 2 tsp fresh sage, chopped
- 4 tsp dried figs, chopped
- 4 tsp chopped macadamia nuts
- 1 small wheel brie, cut into 8 portions
- 8 slices prosciutto
- 2 dried figs cut in half to garnish (extra)
- 4 fresh sage leaves, to garnish (extra)
Method
- Lay cutlet flat on bench; cut a pocket in the side of cutlet, starting at the rib to almost through to the other side.
- Sprinkle ¼ of sage, chopped figs and macadamias in each pocket.
- Take 2 portions of brie and stuff into the pocket.
- Turn cutlet over and lightly press into a cushion shape.
- Place one slice of prosciutto over the bottom side of cutlet to cover pocket.
- Take another slice of prosciutto and lay over the top of cutlet.
- Place half a dried fig and a sage leaf on top of each cutlet
- Tie or use loops to secure and form a cushion.
Pork cutlet cushions stuffed with brie ingredients
Pork, fresh sage, dried figs, macadamia nuts, brie, prosciutto, dried figs (You must include all the ingredients from the label),
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
