Stuffed Pork Cutlets
Submitted by eveangel
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.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThink of this as pork cordon bleu’s scrappy Italian cousin. Thin cutlets get pounded paper-thin, sandwiched around slices of sharp cheddar and salty prosciutto, then dipped in egg, coated in seasoned Italian bread crumbs, and pan-fried in olive oil until they’re shatteringly crispy on the outside and molten in the middle.
The whole thing comes together in about 30 minutes, and when you cut into one and see that stretchy cheese pull against the pink prosciutto, you’ll know you’ve made something special.
A squeeze of fresh lemon right before serving ties it all together with a bright, clean finish.
Chef Tips
- Pound the cutlets between waxed paper to an even ⅛ inch. Thin and uniform means they cook fast and the edges seal properly.
- Press the edges of each pork sandwich firmly together so the cheese doesn’t escape during frying.
- Let the oil get rippling hot before adding the cutlets, then drop the heat to medium-high. This gives you a crispy crust without burning the breadcrumbs.
Ingredients
Directions
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.
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