Stuffed Pork Cutlets

30 minutes Prep: 20 minutes Cook: 10 minutes

164 calories per serving view nutrition facts

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8	each	pork cutlets, lean	boneless, 1/4 inch thick
6	ounces	cheddar cheese
4	each	prosciutto	cut into thin slices
1	each	egg	lightly beaten
1	cup	bread crumbs	seasoned, italian style
1/4	cup	olive oil	light or vegetable oil
1	each	lemon	cut lengthwise into 4 wedges for garnish

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 1/8 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.

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Serving Size 42g

Amount per Serving

Calories 164 63% of calories from fat