ITALIAN-STYLE STUFFED PORK CUTLETS
PREPARATION: 20 min
COOKING: 20 min
SERVINGS : 4
CUTS : Cutlets
INGREDIENTS
- 3 tbsp Olive oil 45 ml
- 1 Eggplant, sliced lengthwise
- 4 Large Québec Pork cutlets
- 4 Large slices prosciutto
- 4 Slices provolone cheese
- 2 1/2 cups Homemade or store-bought tomato sauce 675 ml
- Salt and freshly ground pepper to taste
PREPARATION
- Preheat oven to 150°C (300°F). Heat half the oil in a skillet and brown the eggplant slices. Set aside.
- Lay out the 4 cutlets on the work surface. Season the meat and cover with a slice of eggplant, a slice of prosciutto and a slice of cheese.
- Roll up the cutlet to keep the fillings inside and secure with toothpicks. In the same pan, heat the remaining oil and sear the roulades on all sides.
- Place in an ovenproof dish, cover with tomato sauce and continue cooking for 7 to 8 min.
SERVING SUGGESTION
Serve with spinach salad.
