Stuffed Pork Cutlets
8 boneless lean pork cutlets -- 1/4 inch thick 6 ounces cheddar cheese 4 prosciutto -- cut into thin slices 1 egg -- lightly beaten 1 cup Italian-style seasoned dried bread crumbs
Ingredients
- 8boneless lean pork cutlets -- 1/4 inch thick
- 6ouncecheddar cheese
- 4prosciutto -- cut into thin slices
- 1egg -- lightly beaten
- 1cupitalian-style seasoned dried bread crumbs
- 1/4cuplight olive oil or vegetable oil
- 1lemon
Directions
- 1
8 boneless lean pork cutlets -- 1/4 inch thick 6 ounces cheddar cheese 4 prosciutto -- cut into thin slices 1 egg -- lightly beaten 1 cup It
- 2
Between 2 sheets of waxed paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until flattened to about 1/8 inch thick
- 3
Trim cheese and ham to a size slightly smaller than cutlets
- 4
Top four of the cutlets with a slice of cheese and a slice of ham
- 5
Cover with remaining cutlets and pound edges lightly to seal together
- 6
Holding each sandwich together dip both sides in egg, then into bread crumbs to coat completely
- 7
Place on waxed paper
- 8
In a heavy, 10-inch skillet over high heat, heat oil until rippling