This recipe is easy
Italian-Style Stuffed Pork Cutlets
Ingredients
Preparation
In The Oven
- Place oven rack in middle position. Preheat the oven to 300 °F (150 °C).
- In a large, hot skillet set over medium heat, brown eggplant slices on each side in 3 tbsp. (45 mL) oil. Add oil as needed. Season with salt and pepper. Set aside. (Do not overload the skillet. Brown a few slices of eggplant at a time.)
- Spread the 4 cutlets on a work surface. Season with salt and pepper.
- Lay one slice of eggplant, one slice of prosciutto and one slice of cheese on each cutlet.
- Roll each cutlet to keep the toppings inside and tie each roll with string or fasten with toothpicks.
- In the same hot skillet set over high heat, brown rolls on all sides in remaining oil. Place in a baking dish and cover with tomato sauce. Bake for 7–8 minutes and serve with a spinach salad.
Nutritional value (per serving)
- 486 calories
- 34 g of proteins
- 31 g of fat
- 20 g of carbohydrates
- 7 g of fibres
- 11 g of sugar
- 1567 mg of sodium
