Pork cutlets with veggie stew and mushroom cream sauce

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4 people
Meal course
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Posted on
4 each
Pork Cutlet
300 gram
Button Mushrooms
100 ml
Thickened Cream
1/2 large diced
Brown Onion
1/2 large diced
Spanish Onion
1 large diced
2 large diced
Baby Eggplant
6 whole
Cherry tomatoes
5 cut into quarters
2 clove
100 ml
Tomato Cooking Sauce
1 splash
Olive oil
1 pinch
1 pinch
Pork cutlets with veggie stew and mushroom cream sauce

This recipe incorporates a Pyro Lux oven however a normal oven can also be used at the same temperature.  Whilst an Induction cooktop has also been referenced you can use a standard cook top as well.


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  1. Pre-heat on the pyro lux oven to the roast function at 200 degrees
  2. Place on an oven tray Squash, Spanish onion zucchini, eggplant, cherry tomatoes and garlic. Pour cooking tomato sauce over the veg and season. Cover with foil cook in the oven for 12 mins
  3. Place a frying pan on the induction cook top at level 9. Season the pork cutlet, lightly oil and place in to the frying pan. Be shore that the pan is really hot. Cook on each side for 6 minutes then place to the side to rest
  4. In the same frying pan fry onion till brown and the mushrooms pour cream and reduce till thick
  5. To serve, place the veg mix on the bottom of the plate, stand up the cutlet and pour the mushroom sauce over the top.

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