3 stuffed pork cutlet recipes

Thin pork cutlets layered with melty cheddar and salty prosciutto, breaded in Italian crumbs and pan-fried until golden and crispy. Ready in 30 minutes.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.