Stuffed Pork Cutlets

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Trans-fat Free
Metric measurements


8each pork cutlets, lean boneless, 1/4 inch thick*
6ounces cheddar cheese
4each prosciutto cut into thin slices*
1each eggVideo lightly beaten
1cup bread crumbs seasoned, italian style
¼cup olive oilVideo light or vegetable oil
1each lemon cut lengthwise into 4 wedges for garnish
* not incl. in nutrient facts


Trim away any fat or connective tissues from pork.

Between 2 sheets of waxed paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until flattened to about ⅛ inch thick.

Trim cheese and ham to a size slightly smaller than cutlets.

Top four of the cutlets with a slice of cheese and a slice of ham.

Cover with remaining cutlets and pound edges lightly to seal together.

Holding each sandwich together dip both sides in egg, then into bread crumbs to coat completely.

Place on waxed paper.

In a heavy, 10-inch skillet over high heat, heat oil until rippling.

Lower heat to medium-high, add cutlets, and cover with a spatter shield if desired.

Cook until cutlets are cooked through (about 5 minutes per side).

Remove from pan with slotted spatula, draining off oil, and serve hot, garnished with lemon wedges.

First published: last updated: 2015-01-25


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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 16463% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 172mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 5%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
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