Oven-Baked Breaded Pork Loin Rolls are a simple, genuine, and very tasty meat dish that you will love at first bite, I’m sure!
I chose thin slices of pork loin, tender, lean, and tasty meat, a julienne of mozzarella and scamorza, and slices of cooked ham, a classic and perhaps clichéd filling but always appreciated, even by the little ones!
Oven baking makes the breaded pork skewers crunchy with the gratin and they are truly delicious.
The BREADING I chose is mixed with breadcrumbs and Grana Padano with a pinch of parsley, but it’s not bad even if made with just toast bread which remains coarser and therefore much crunchier and more pleasant to the palate.
Feel free to use spices if you like them, so let’s add paprika or turmeric mixed with the bread and cheese for the breading… look at the ingredients you have in your pantry and dare to experiment: it’s one of the most exciting “PREROGATIVES” of cooking!
P.S. It is well known that the ingredients must complement each other, so pay attention because sometimes, looking online, it seems like they were chosen blindfolded and then everything in the pan😁!
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OVEN-BAKED BREADED PORK LOIN ROLLS
The Kitchen of ASI
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 11 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 477.78 (Kcal)
- Carbohydrates 24.44 (g) of which sugars 3.50 (g)
- Proteins 30.73 (g)
- Fat 28.54 (g) of which saturated 10.85 (g)of which unsaturated 10.90 (g)
- Fibers 1.54 (g)
- Sodium 1,430.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Oven-Baked Breaded Pork Loin Rolls
- 9.5 oz pork loin (thin slices like carpaccio)
- 4.6 oz cheeses (julienne of mozzarella and scamorza, already prepared in a bag at the supermarket)
- 3.5 oz cooked ham
- 4.6 oz breadcrumbs
- 1.4 oz Grana Padano DOP (grated)
- q.b. parsley (chopped)
- 1 egg
- q.b. salt
- q.b. pepper
- q.b. extra virgin olive oil
Tools for the Recipe: Oven-Baked Breaded Pork Loin Rolls
- Parchment Paper
- Baking Sheets
- Skewers
PREPARATION OF THE SKEWERS WITH BREADED AND GRATINATED PORK LOIN ROLLS
1) For this simple recipe, I chose very thin slices of pork meat, and if yours are not, it’s worth pounding them between two sheets of parchment paper to thin them out
2) I arranged the slices of pork on a work surface covered with parchment paper for maximum hygiene, then I added the cooked ham and the julienne of cheeses like scamorza and mozzarella, which for convenience I often buy already prepared at the supermarket, and then made the pork loin rolls
3) To the remaining cheese mix, I added breadcrumbs and grated Grana for the breading, also adding some chopped parsley, which I always have in the freezer if fresh is unavailable
4) I then beat an egg and dipped the filled pork loin rolls first in the egg and then in the breading mix
5) I decided to serve the gratinated pork loin rolls on wooden skewers that I placed on the baking sheet lined with parchment paper
6) I drizzled the filled pork loin rolls with cooked ham and julienne of cheeses with a bit of good oil (I’ve been using FARCHIONI for some time, which isn’t super cheap but is excellent, and a little goes a long way for a special taste).
7) I then baked them in a preheated oven at 375°F, letting them cook for about 25/30 minutes, turning the pork skewers halfway through the cooking time.
8) Serve them hot now and enjoy with salad of lamb’s lettuce, arugula, and red radicchio! Enjoy your meal!
Annalisa
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Annalisa suggests…
1)For me, this type of rolls should be made with pork loin or veal, which is more expensive…
2) As a breading, you can also use crushed crackers and breadsticks or even a mix of the two.
3) As for storing the dish, I won’t say anything because as soon as you bring the oven-baked breaded pork loin rolls to the table, they are… ALREADY GONE!
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