Spinach and Feta Stuffed Port Cutlet with a Creamy Djon Sauce

2 Port Cutlets, pounded thin

1 cup frozen spinach, thawed and squeezed of water

1/2 cup feta crumbles

1/3 cup bread crumbs

1 egg

2 tablespoons of djon mustard

1 tablespoon mayo

1/2 cup chicken stock

1/2 cup white wine.

Mix the spinach, bread crumbs, feta and egg until combined. Season with salt and pepper and set aside. Pre heat a cast iron skillet or stainless steel skilet on med high. Put a few tablespoons of oil in the pan. Lay the cutlet out on a piece of plastic wrap. place the spinach mixutre in the shape of a log in the center of the both cutlets. using the plastic wrap, roll it tightly to form a log. Brown on all sides.

Wisc together the remaining ingredients and pour into pan with the cutlets. let the sauce reduce for about 5-7 minutes. Take the cutlets out of the pan and place on a cutting board. Slice and server over rice, or pasta.