Cut an even number of medallions approx. 1 cm thick from the fillets. Cover with cling film and pound lightly with a saucepan. Drizzle the meat with olive oil on both sides and season with salt, pepper and chilli to taste.
Cut the drained mozzarella into 5 mm thick slices and place on half of the fillets. Spread the spinach leaves on the mozzarella, fold over the remaining fillets and pin together with toothpicks.
Roughly chop the basil. Cut the zucchini into slices, lightly salt and pepper and roast them in a second pan with a little olive oil until golden brown on both sides, then let them cool.
Also cut the tomatoes into slices and marinate with olive oil, basil, salt and pepper.
For the Mediterranean mini burgers, stack one slice of zucchini, one marinated tomato slice and another slice of zucchini on top of each other - the tomato and zucchini slices are ideally about the same dia.
Fry the meat packets on both sides in a pan, then add the cream and simmer over medium heat for about 8 minutes. Season to taste with salt and plenty of ground black pepper.
Drizzle the stacks of vegetables with olive oil and serve with the filled pork fillets and the sauce.
Ingredients
Print Recipe
Pin Recipe