Stuffed Pork Cutlet Recipes

ROLLED STUFFED PORK CUTLETS

Steps:

• 1. salt and pepper each side of the pork cutlets...rub one side with the crushed garlic.
• 2. place a slice of cheese and 2 of the cantimpalo on each and roll...secure with a toothpick
• 3. In a skillet heat oil to medium high...coat each one in the flour and brown on all sides...then place a lid a finish cooking on low till cooked through....should be about 10-15 mins...as the cutlets are very thin, don't over cook...
• 4. I served with rice pilaf and Fufu ( look for my recipe) *note...this can also be made with thin cuts of steak or chicken.

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

FOLDED PORK CUTLETS

Steps:

• Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
• Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened.
• Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes.
• Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.

STUFFED PORK CUTLETS

Steps:

• Reserve 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
• Heat oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.
• Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.

STUFFED PORK CUTLET

Steps:

• tenderise the pork chop so that it is flattened.
• add cream cheese to the centre of the pork chop.
• chop broccoli.
• place broccoli in a bowl and microwave for 1 minute.
• once the broccoli has cooled, place it on top of the cream cheese.
• take one side of the pork chop and place it/pull it on to the other side of the chop.
• press the ends of the chop together so that the filling doesn't come out.
• take the breading and put it on a plate.
• place the pork chop on the breading and cover both sides of the pork chop.
• place the chop on a greased baking sheet.
• place in the oven at 350, no higher for half an hour.

PARMESAN PORK CUTLETS

Steps:

• Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.