The cutlets of a suckling pig are on the small side with not much meat to them. I had a package of 4 cutlets and wanted to make two meals out of it. I decided to give an Al Forno version a try.
I stretched the dish with some Greek rice pasta, some fresh veggies and lots of cream and cheese. Even the left over Spanish sausage slices from last nights pizza went in for flavour. I cleaned out some of the contents of my fridge, and now I have a great dish for 2 days.
The preparation time is less then 15 minutes and the dish need about 15 min in the oven.
recipe for 2:
4 suckling pig cutlets
40 g Spanish fine chorizo slices
3 spring onions
3 cloves of garlic
2 long sweet peppers
1 tbsp olive oil
salt and pepper
1 tsp Macchia herb seasoning
300 ml double cream
150 ml cider
100 g creamy pepper cheese
some dried herbs
You just need an ovenproof pan. Cook the pasta separately.
First fry off onions, garlic and peppers. Season with salt, pepper and Macchia herbs and finish with a dash of cider. Take out of the pan and add the chorizo slices. Take them out.
Add a bit more oil and season the cutlets and brown them on each side for 3 min.
Bring all ingredients together in the pan and pour in the liquid.
Top with cheese and stick in the oven for 15 min at 200 C.