Pork Cutlets with Ricotta Cheese
Ready in about 30 minutes | Servings 3. Seared pork cutlets pressure-cooked with onion and chicken bouillon, then topped with melting Ricotta cheese.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutrition
per per serving447
Calories
38.1g
Protein
3.6g
Carbs
30.3g
Fat
Ingredients
| 3 | pork cutlets | |
| 6 ounce | 170 g | Ricotta cheese |
| 1 cup | 240 ml | water |
| 1 | onion, thinly sliced | |
| 2 | chicken bouillon cubes | |
| 2 tablespoon | 30 ml | olive oil |
| — | sea salt and freshly ground black pepper |
Instructions
Recipe 264. (Ready in about 30 minutes | Servings 3)
Per serving: 447 Calories; 30.3g Fat; 3.6g Carbs; 38.1g Protein; 0.6g Sugars.
- Press the "Sauté" button and heat the oil until sizzling. Sear the pork cutlets for 3 minutes per side.
- Add the salt, black pepper, onion, chicken bouillon cubes, water to the Instant Pot.
- Secure the lid. Choose the "Manual" mode and cook for 10 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Top with the Ricotta cheese; seal the lid and let it stand for 5 to 10 minutes or until thoroughly heated. Bon appétit!