April 27, 2015

Secret Ingredient Cheesy Pork Cutlet Florentine {recipe swap}

This recipe was a happy accident created by a friend of mine and it was so good, I had to share!

Cheesy Pork Florentine

6-8 thin sliced, boneless pork chops, or a pork loin sliced into medallions
1 cup of Italian breadcrumbs
1/4 cup grated Parmesan cheese
3 eggs
2 tablespoons of olive oil
2 tablespoons of canola oil
6-8 Laughing Cow creamy Swiss cheese wedges
6-8 slices of deli mozzarella or provolone cheese
Bag of baby spinach, steamed and squeezed dry
Salt & pepper, to taste

In a shallow bowl mix the bread crumbs, Parmesan cheese and salt and pepper (I was pretty liberal with S+P, 10 turns of each grinder).  In another shallow bowl, beat the eggs.  Dip the pork cutlets in the eggs, letting excess drip off,  and then in the breadcrumb mixture.  Place on waxed paper until ready to fry.  

TIP:  I use a fork when working with things that need to be breaded and fried.  You will lose less breading with a fork than you would if using tongs.

In a large skillet heat your oils over medium-high heat until hot.  Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.  When cutlets are cooked, drain on paper towels and transfer to a jelly roll or baking pan.  You are ready to assemble.

Put a bunch of spinach on each cutlet, followed by a Laughing Cow wedge (spread, smushed or smeared) and then a slice of deli cheese.  When all cutlets are assembled, put in oven and broil for about 5 minutes or until cheese is bubbly.

Served with rice or pasta and an additional veggie, this is an easy weeknight meal.  The creaminess of the Swiss cheese accompanies the crunch of the cutlets so nicely, that the kids will ask for seconds.  Enjoy!

Thanks for visiting!

Miz Helen’s Country Cottage

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