Cutlets with Cress and Nut Topping

Preparation/cooking time: ca. 20m + Grill: ca. 10m

For 4 people

Nutritional Information

Contains 436 Kcal, 40g Protein, 6g Carbohydrates, 28g Fat


  • 30 g light sultanas, coarsely chopped
  • 30 g hazelnuts, coarsely chopped
  • 1 organic lemon, use grated zest only
  • 30 g cress, coarsely chopped
  • 4 pork chops (approx. 220 g each)
  • 1.5 tbsp. olive oil
  • 0.5 tsp. sea salt

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  • Mix the nuts and remaining ingredients including cress. Coat the cutlets with oil.
  • Charcoal/gas/electric grill: 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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