Are you looking for a dish that’s simple to prepare but offers gourmet restaurant satisfaction? Then you’re in the right place! This Stuffed Pork Cutlet or Lencatina is the ideal solution for those short on time yet unwilling to compromise on taste.
Forget the usual cutlet: today we transform it into a real surprise, filled with a gooey and flavorful filling.
With few and simple ingredients you likely already have in your pantry, you’ll be able to serve a rich and comforting main course, with a crispy breadcrumb coating and a soft, succulent heart.
Perfect for family dinner or to impress friends! Get ready to receive a ton of compliments!
Below are more recipes for preparing always delightful cutlets, and then let’s move right under the photo to discover how to prepare this Stuffed Pork Cutlet Rufini Style or Lencatina.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Stuffed Pork Cutlet
- 8 slices pork loin (or 4 boneless pork chops butterflied)
- 120 g cooked ham
- 120 g provola (scamorza or fontina)
- 2 eggs (large)
- 150 g breadcrumbs (indicative quantity)
- 2 pinches salt
- to taste black pepper (ground)
- to taste peanut oil (for frying)
Steps
Prepare the Cutlets: Take a slice of loin, lightly salt and pepper it, if too thick, pound it with a meat mallet to thin it.
Place at the center a slice of cooked ham and one of cheese.
Cover with a second slice of loin, as if forming a “sandwich”.Seal the edges by pressing well with your hands or a meat mallet to prevent the filling from leaking during cooking.
If necessary, you can secure the edges with wooden toothpicks.
For the Breading prepare two plates: in one, beat the eggs with a pinch of salt and pepper; in the other, place plenty of breadcrumbs.
Dip each cutlet:in the egg (make sure it’s well coated) and in the breadcrumbs (press well to adhere on all sides). Repeat the dip in the egg and then breadcrumbs for a crunchier and sealed breading.
Suggestion for a thicker breading (double breading): If you wish, before dipping in the egg, you can lightly flour the cutlet.
The Cooking: In a pan (Fried): Heat plenty of seed oil (preferably peanut) in a pan and, when it’s hot enough, fry the cutlets for about 4 minutes per side, or until golden and crispy.
Drain them on paper towels to remove excess oil.
In the Oven (Lighter): Preheat the oven to 356°F. Place the cutlets on a baking sheet lined with parchment paper, spray a drizzle of EVO oil over the breading, and bake for about 15-20 minutes, turning them halfway through, until golden.
Storage, Tips, and Variations for Stuffed Pork Cutlet or Lencatina
Store in the fridge in an airtight container for 2 days.
You can also freeze it.
You can enrich the breading with grated cheese: Add Parmesan or Pecorino to the breadcrumbs for a more intense flavor.
Herbs: A pinch of chopped parsley☘ or oregano in the egg or breadcrumbs.
Other Recipes
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