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Cutlets with cress and nut topping
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 28g
  • Carbohydrates about 6g
  • Protein about 40g
This is needed
This is needed for 4 people
  • 30 g hazelnuts, roughly chopped
  • 30 g light sultanas, roughly chopped
  • 0.5 tsp Fine Food Murray River Salt Flakes
  • 30 g cress, roughly chopped
  • 1 organic lemon, used grated zest only
  • 4 pork chop (approx. 220 g each)
  • 1.5 tbsp olive oil
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And that's how it's done
And that's how it's done
Mix the nuts and remaining ingredients including cress. Brush the cutlets with oil. Charcoal/gas/electric barbecue: Grill the cutlets over/on a medium heat (approx. 200 °C for approx. 5 mins. each side. Divide the cress & nut mixture onto the cutlets, season with salt.