Allow your family to experience this stuffed pork cutlet recipe. Everything that anyone could possibly want in a stuffed meat is in here. The taste of mushroom mixed with that velvety cheese that melted because of the extreme heat- can you imagine it already? This chicken recipe smells so good too! You will find your kitchen submerged in a wonderful blanket of aroma when you start making this. If the smell alone can entice anyone, what more when they finally get to take a bite of this succulent pork recipe?
Check out what our friends from Snixy Kitchen have to say about this recipe:
“The dish I created comes pretty dang close to those flavors and is incredibly mouth-watering. I’ve given this pork a spot on my running list of favorite dishes. Unfortunately, taking pictures of dinner at 8:30pm means horrible lighting and this picture barely does the dish justice; trust me when I tell you that the mushrooms and cheese ooze out to make it crispy and flavorful on the outside and super moist and tasty on the inside.”
That’s too tempting to resist, isn’t it? Just reading about that is making my mouth water. Oh this is going to make you supper table really really extraordinary- you have to make this.
Ingredients
- 2 boneless Tyson pork loins hammered down to a ½-inch thickness
- About 1½ cups chopped Giorgio brown cremini mushrooms (about 1o)
- ½ cup freshly grated Sargento parmesan cheese
- 1-2 cups panko breadcrumbs spread out on a plate
- Kosher salt and freshly ground black pepper, to taste
- 3-4 tablespoons Bertolli olive oil
Instructions
- Heat a skillet over medium heat. Sauté the mushrooms until cooked through, adding a tablespoon of water, if needed. Transfer to a bowl and set aside.
- Using a sharp knife, cut a pocket along the thin edge of each pork cutlet. Make the pocket almost as large as the cutlet itself, leaving the other three edges connected.
- Stuff each pocket with mushrooms and grated cheese until full.
- Sprinkle salt and pepper on both sides of the pork. Lay each cutlet in the breadcrumbs to cover both sides.
- Heat enough olive oil to cover the surface of a medium cast-iron skillet over medium-high heat. When the oil is hot enough that drips of water sizzle, but before it starts smoking, lay each cutlet in the skillet.
- Cook until the bottom side is golden brown, about 2-4 minutes. Flip the over and cook an addition 2-4 minutes until the second side is also golden brown.
- Transfer to a plate and cover with a bowl for about 5 minutes.
- Serve.
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Quick Tip: Serve with a side dish of green salad. You can also serve this with rice, if you want.
Thanks again to Snixy Kitchen for this amazing recipe.
