Stuffed pork cutlets

This meat stuffed with vegetables is an offer not only for Sunday lunches, but also for every day. It doesn't take too much time and it's very tasty. Try it!

Ingredients

• Meat as chops (pork) - 0.5 kg
• salt pepper
• filling
• 1 large bell pepper
• 2 medium bulbs
• 0.5 kg of mushrooms
• salt pepper
• breading
• 1 egg
• breadcrumbs
• salt pepper
• oil

Directions

1. Cut the pork into pieces, beat through the film. Season with salt and pepper. Cut the vegetables into small cubes. Heat some oil in a pan and fry the onions. Add mushrooms and peppers and fry to evaporate. Season with salt and pepper.
2. Put a portion of the filling on the beaten pork and wrap tightly in a roll. First, roll in beaten egg, and then in breadcrumbs. Fry in oil, on both sides, until golden brown. Serve with potatoes and your favorite salad.