Stuffed Pork Escalopes with Pumpkin Ragout

30 minutes

medium

Ingredients

Ingredients for 4 servings

2 tbs chopped parsley
75 g mature Emmentaler AOP, grated
25 g hazelnuts, ground
4 pork escalopes, 150 g each (loin; ask the butcher to butterfly for filling)
salt, pepper
1 tbs mustard
3 tbs flour
1 egg, beaten
50 g breadcrumbs
2 tbs butter for cooking
600 g pumpkin flesh
1 tbs tomato purée
100 ml orange juice
100 ml stock
3 tbs white wine vinegar
2 tbs basil, finely chopped

Star of the dish

Emmentaler AOP Mountain Mild/Classic

Preparation

Mix the parsley, Emmentaler AOP and hazelnuts together. Season the escalopes, coating the inside with mustard. Spread the filling onto the meat, fold, and press the edges together. Coat the meat firstly in flour, then in egg, and finally in the breadcrumbs.

Dice the pumpkin. Bring the tomato purée, orange juice, stock and vinegar to the boil. Add the pumpkin and cook until soft. If the sauce is still too thin, leave to reduce further and then season. Add the basil.

Fry the escalopes in hot butter for 3 minutes on either side and serve with the pumpkin ragout. Black or white rice goes very well with this dish.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Stuffed Pork Escalopes with Pumpkin Ragout

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