Stuffed cutlets are a delicious main course enjoyed by both adults and children, and you can stuff them in many ways according to different tastes. The pork cutlets, once fried, are arranged in a baking dish and used as a base to make a kind of mini pizza. In my case, I made them pizzaiola style with tomato, mozzarella, and oregano, and others with Asiago and mushrooms, but you can fill them with ham, olives, artichokes, vegetables, or whatever you prefer or have at home. Now let’s see how to make stuffed cutlets, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Frying, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Stuffed Cutlets

8 slices pork loin
3 eggs
to taste breadcrumbs
to taste peanut oil
3.5 oz mozzarella for pizza
5.3 oz tomato sauce
to taste extra virgin olive oil
to taste salt
to taste oregano
5.3 oz Asiago cheese
3.5 oz sautéed mushrooms

How to prepare Stuffed Cutlets

Let’s start preparing the stuffed cutlets, dip the slices in beaten egg,
in the breadcrumbs,
again in the beaten egg
and finally in the breadcrumbs.
Then fry them in hot oil on both sides,
once they are golden, remove them and let them rest on paper so they can absorb the excess oil and be well dried.
Then arrange them on the oven tray that you have previously lined with parchment paper,
stuff half with tomato sauce,
with mozzarella cubes
and sprinkle with oregano.
The other cutlets, stuff them with Asiago cubes
and sautéed mushrooms.
Then bake them in a preheated static oven at 350°F for 10 minutes, the time necessary for the cheese to melt.
Serve the stuffed cutlets hot.