Herbed Cheese Stuffed Pork Cutlets With Green Bean Salad - cooking recipe

Ingredients

1/4 lb potatoes, peeled
1 lb green beans, trimmed
2 None red onions, peeled and diced
1 clove garlic, peeled and finely chopped
1 tbsp mustard
4 tbsp orange juice
5 tbsp balsamic vinegar
6 tbsp olive oil, divided
7 oz cream cheese, full fat
1 None lemon, zested
1 bunch each thyme, tarragon and parsley, leaves chopped, leaving some whole for garnish
3 tbsp butter
1 small baguette, cut into 8 slices
4 None pork cutlets, approx 5 oz each
1 bunch radishes

Preparation

Boil the potatoes for 20 mins, drain and mash with a fork. Cook the beans in boiling salted water for about 8 mins, drain and rinse under cold running water. Cool.
Mix the onion, garlic, mustard, juice and vinegar into the potato, then add 4 tablespoons oil and seasoning.\r\nAdd this dressing to the beans and leave them for 20 mins to absorb the flavor.
Soften the cream cheese in a bowl, add lemon zest, half the herbs and some seasoning. \r\nFry the baguette slices in the butter in a frying pan, then sprinkle with the rest of the herbs. Keep them warm.
Cut a pocket in each cutlet. Put the cream cheese mixture into a piping bag with a small plain nozzle and pipe mixture into cutlets.\r\nHeat the rest of the oil in the frying pan and fry the cutlets for about 4 mins each side. Season. Serve the cutlets with the bean salad and baguette slices and garnish with radishes and herb leaves.