Stuffed pork rolls
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Stuffed pork rolls
  Pork    Rolls  
Last updated 6/12/2012 1:25:20 AM. Recipe ID 59241. Report a problem with this recipe.
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      Title: Stuffed pork rolls
 Categories: Pork
      Yield: 6 Servings
 
      1 lb Pork cutlets from the loin
           ( 6 pieces)
           Olive oil
           For frying the eggpl
      1 lb Eggplant -- 1/4" slices
           Salted, and drained
      2    Garlic cloves -- minced
    1/4 c  Breadcrumbs
      2 oz Grated pecorino cheese -- (
    1/2    Cup)
    1/4 c  Chopped parsley
           Salt and pepper
      2 tb Extra-virgin olive oil
      1 lg Onion -- thinly sliced
      3 tb Olive oil
    1/2 c  White wine
     18    Cherry tomatoes -- washed
           Roasted 5 min. in 37
 
  Cut the cutlets in half crosswise and pound them. Heat 1/2 inch olive
  oil in a frying pan. Squeeze the eggplant dry and fry in the hot oil
  until golden on each side. Drain on paper towels. Mix the garlic,
  breadcrumbs, cheese, parsley, salt and pepper together. Moisten with
  2 tablespoons olive oil. Cover the pork cutlets with the eggplant.
  Dived the bread crumb seasoning evenly over each cutlet. Roll up and
  secure with toothpicks. Fry the sliced onion in 3 Tbsp olive oil
  until softened but not browned. Add the wine and reduce by half.
  cover the pan and cook over low heat 10 minutes. Cut the tomatoes in
  half and add to the pan with the salt and pepper. Cover again and
  cook 15 minutes or until the pork releases easily when tested with a
  skewer. Remove the pork, tomatoes and onions to a serving platter
  with a slotted spoon. Reduce the cooking liquid to 1/3 cup and pour
  over the pork.
  
  




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Recipe ID 59241 (Apr 03, 2005)

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