Breaded pork cutlets stuffed with mushrooms and parmesan
ingredients:
Serves 2- 2 boneless pork lions hammered down to a ½-inch thickness (my local butcher did this for me)
- About 1½ cups chopped brown cremini mushrooms (about 1o)
- ½ cup freshly grated parmesan cheese
- 1-2 cups panko breadcrumbs spread out on a plate
- Kosher salt and freshly ground black pepper, to taste
- 3-4 tablespoons olive oil
instructions:
- Heat a skillet over medium heat. Sauté the mushrooms until cooked through, adding a tablespoon of water, if needed. Transfer to a bowl and set aside.
- Using a sharp knife, cut a pocket along the thin edge of each pork cutlet. Make the pocket almost as large as the cutlet itself, leaving the other three edges connected.
- Stuff each pocket with mushrooms and grated cheese until full.
- Sprinkle salt and pepper on both sides of the pork. Lay each cutlet in the breadcrumbs to cover both sides.
- Heat enough olive oil to cover the surface of a medium cast-iron skillet over medium-high heat. When the oil is hot enough that drips of water sizzle, but before it starts smoking, lay each cutlet in the skillet.
- Cook until the bottom side is golden brown, about 2-4 minutes. Flip the over and cook an addition 2-4 minutes until the second side is also golden brown.
- Transfer to a plate and cover with a bowl for about 5 minutes.
- Serve.
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