Calabria Pork Rollatini
Ingredients
- 6 boneless pork cutlets 6-8 ounces each
Stuffing Mixture :
- 5 ounces of Locatelli ® Crema de Pecorino Cheese
- 2 teaspoons fresh Lemon Zest
- 2 ounces Grated Locatelli ® Pecorino Romano Cheese
- 2 cups blanched baby spinach wilted
- 6 slices Thin Prosciutto Ham
- 6 slices Auricchio Provolone cheese
Breading :
- 1/4 cup all-purpose flour
- 1/4 cup Pancko Seasoned Bread crumbs
- 2 tablespoon’s grated Locatelli ® Pecorino Romano cheese
- 1/2 teaspoon fresh Basil “Chiffonade” strips , shred , chopped or tear
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon smoked paprika
Sauteing/Browning :
- 1/4 cup Pomace Olive oil for browning
- Chopped fresh parsley optional (for garnish)
Instructions
- Step (1) With Meat tenderizer mallet pound and Flatten pork cutlet to 1/4-in. thickness; set aside refrigerate until ready to stuff and roll . In a small bowl combine Locatelli Crema di pecorino , Grated Locatelli ® Pecorino Romano cheese, Lemon zest and spinach mix well set aside . Step (2) Lay cutlets flat top pounded pork cutlet with sliced prosciutto and Auricchio Provolone cheese , along with one each dollop of Crema de pecorino mixture previously made . Roll up and tuck in ends to form a Rollatini log ; secure with toothpicks.Step (3) In a shallow bowl, combine the flour, bread crumbs , Grated Locatelli ® Pecorino Romano cheese,Basil , paprika and crushed red pepper flakes ; coat pork rollatini on all sides. In a large skillet, brown Rollatini in oil over medium-high heat. Transfer to a small sprayed baking pan . bake Uncovered on low @ 275 degrees until internal temperature of pork reaches 170 degrees approximately 45 minutes’ or until pork is done and tender. After removing from the oven let set for 10 minutes’ for internal juices to settle before serving . To serve Remove toothpick slices to expose the stuffing layer on the plate . Garnish with parsley if desired.