Grilling & Feasting
Cutlets with zucchini.
- 1 large onion
- 4-6 pork neck cutlet (around 200 g each)
- 8-12 tbsp teriyaki sauce (bottle)
- 3-4 tbsp oil
- 3-5 medium-size zucchini
- 3-4 pine nuts
- 3-5 medium-size potatoes
- 200 – 300 g herb quark ('quark' is a typical German ricotta-type cream cheese: try 9 parts ricotta and 1 part sour cream
- maybe rosemary for garnishing
- aluminium foil
How to make Cutlets with zucchini.
Peel and slice the onions, and marinate them together with the meat, teriyaki sauce and 2-3 tbsp oil in a bowl. Leave standing covered in the fridge for one hour to steep. Clean and wash the zucchini, cut in slices; roast the pine nuts lightly in 1 tbsp of hot oil. Lower the heat, add the zucchini and let it stew for 10-12 minutes; season to taste, let it cool off. Wash the potatoes well and pre-cook them in water for around 10 minutes. Pour off the water, let them dry off and wrap them in aluminium foil. Grill for about 10-12 minutes on the pre-heated electric grill, but turn them frequently. Pat the meat dry. Grill each side for 6-8 minutes on the pre-heated electric grill, season to taste with salt and pepper. Break open the potatoes in the middle and fill with quark/ricotta cream-cheese. Arrange on a plate and garnish with rosemary.