Four slices of rolled pork that was stuffed with spinach, mushrooms, ricotta and mozzarella cheese and coated in seasoned bread crumbs fried until a crisp golden brown served on a plate over a smear of tomato sauce on a white plate

Pork Involtini

Tender pork wrapped around a delicious filling of spinach, mushrooms and cheeses then fried to perfection!


Ah, the dinner conundrum… A bunch of ingredients and no idea of what to do with them

Let’s see, we had some boneless pork chops and some random ingredients like spinach, mushrooms and ricotta cheese

Then it came to us…

Involtini!!!

What does involtini mean?

Basically involtini means an outer wrapper over an inner filling

The outer wrapper can be meat or vegetable and the inner wrapping can be up to your culinary taste and inspiration

A traditional involtini is typically veal, however you can certainly use chicken or in this case pork

We happen to have these beautiful boneless pork chops

20170923_144428

Start by trimming any excess fat from the pork

20170923_144748

Filet each chop in half

20170923_14485020170923_145006

Cover the pork with plastic wrap

We are going to pound these out with a tenderizer and the plastic wrap will keep raw meat and liquid from flying around the kitchen

20170923_145117

Tenderize one side then flip an tenderize the other side

You want it flattened but try to avoid breaking it down too much as they may fall apart

20170923_145738

Now let’s work on the filling

We will need 1 large portabella mushroom, 10 ounces of frozen spinach (thawed and drained) and 4 garlic cloves

20170923_150657

Remove the stem from the mushroom

Using a spoon remove the gills as well

20170923_150729

Slice the mushroom and then dice it along with the garlic

20170923_15091420170923_151522

Heat 2 tablespoons of olive oil in a pan over medium heat

20170923_151815

Add in the mushrooms and garlic

20170923_151919

Saute for 3-4 minutes

20170923_152136

Next, add in the spinach and 1/2 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes

Cook another 3-4 minutes

20170923_152248

 Then remove to a bowl and allow it to cool

20170923_152618

Next we will need 3/4 cup of ricotta cheese and 1/4 cup of grated parmesan cheese

20170923_152959

Fold the cheeses into the cooled spinach mixture

What do you mean by fold it in?

Folding is a method of combining two or more ingredients of different thickness and weight using a spoon or in this case a rubber scraper to gently to get them mixed together without ruining the integrity of the ingredients

20170923_15413920170923_154325

Place the pork cutlets onto a sheet pan and put a tablespoon of the spinach mixture on each one

20170923_154710

Use the back of the spoon to spread the mixture out over the pork

Add more mixture as needed until the cutlet is covered

20170923_154926

Now as if there weren’t enough cheesy goodness going on here we are going to bring it to the next level with some fresh mozzarella

This was pre-sliced

20170923_154452

Cut the slices in half and place a piece in the center of each cutlet

20170923_155049

Starting at the thinner end of the cutlet roll it in towards the wider side

20170923_155130

Repeat until they are all rolled

20170923_155706

Next we will need 1/4 cup of grated parmesan cheese, 3 garlic cloves chopped, 1/4 cup of fresh parsley and 1 teaspoon each of kosher salt and ground black pepper

20170812_180805

Add 1 cup of plain breadcrumbs to a pie plate

Chop the parsley and add it to the breadcrumbs along with the garlic, parmesan, salt and pepper

Mix until well combined

20170812_18123720170812_181329

Next we will need 3 eggs and 1/4 cup of milk

Whisk the eggs and milk in a bowl

20170812_18170520170812_181738

I like to use a large sheet pan as a dredging station

This will help keep the kitchen clean

20170923_173147

Coat the involtini in the egg wash

20170923_173222

Next roll it in the breadcrumbs until entirely coated

20170923_173233

Repeat until they are all coated

20170923_173602

Add about 2 inches of olive oil to a pan

Heat it until a pinch of breadcrumb sizzles when added to it

Add as many involtini to the pan as will fit without overcrowding them

20170923_174616

Cook 6-8 minutes while turning them occasionally to ensure even cooking

20170923_174753

Remove to a rack to allow the excess oil to drip off

Sprinkle each one with some kosher salt

Repeat with any remaining involtini until they are all cooked

Allow these to rest a few minutes before serving

20170923_175952

We sliced these and served them over tomato sauce with an Heirloom Tomato Salad on the side!

Four slices of rolled pork that was stuffed with spinach, mushrooms, ricotta and mozzarella cheese and coated in seasoned bread crumbs fried until a crisp golden brown served on a plate over a smear of tomato sauce on a white plate

Enjoy!!!

Simply Sundays! ~ Pork Involtini

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

4 boneless pork chops

10 ounces of frozen spinach (thawed and drained)

1 large portabella cap

4 garlic cloves

1/2 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes

2 tablespoons of olive oil

3/4 cup of ricotta

1/4 cup of grated parmesan cheese

16 ounces of fresh mozzarella

For the breading

1 cup of plain breadcrumbs

1/4 cup of parmesan cheese

3 grated garlic cloves

fresh parsley

1 teaspoon each of kosher salt and ground black pepper

3 eggs

1/4 cup of milk

olive oil for frying

tomato sauce for serving

Directions

Trim any excess fat from the 4 boneless pork chops.  Filet each chop in half.  Cover the pork with plastic wrap and pound out with a meat tenderizer.  Flip and repeat

Remove the stem and gills from 1 large portabella mushroom.  Slice the cap and then give it a dice along with 4 garlic cloves.  Heat 2 tablespoons of olive oil in a pan over medium heat.  Add in the mushrooms and garlic.  Saute for 3-4 minutes

Add in one 10 ounce package of frozen spinach (thawed and drained) along with 1/2 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes.  Cook another 3-4 minutes then remove to a bowl and allow it to cool

Once the spinach mixture is cool fold in 3/4 cup of ricotta cheese and 1/4 cup of grated parmesan cheese.  Place the pork cutlets onto a sheet pan and put a tablespoon of the spinach mixture on each one.  Use the back of the spoon to spread the mixture out over the pork.  Add more mixture as needed until the cutlet is covered

Next add in a slice of fresh mozzarella to the center of each piece of pork.  Starting at the thinner end of the cutlet roll it in towards the wider side.  Repeat until they are all rolled

Add 1 cup of plain breadcrumbs to a pie plate.  To the breadcrumbs add 1/4 cup of grated parmesan cheese , 3 garlic cloves chopped, 1/4 cup of fresh chopped parsley and 1 teaspoon each of kosher salt and ground black pepper.  Mix until well combined

In a bowl whisk together 3 eggs and 1/4 cup of milk.  Coat the involtini in the egg wash then roll it in the breadcrumbs until entirely coated.  Repeat until they are all coated

Add about 2 inches of olive oil to a pan.  Heat it until a pinch of breadcrumb sizzles when added to it.  Add as many involtini to the pan as will fit without overcrowding them.  Cook 6-8 minutes while turning them to ensure even cooking.  Remove to a rack to allow the excess oil to drip off.  Sprinkle each one with some kosher salt.  Repeat with any remaining involtini until they are all cooked.  Allow them to rest a few minutes before serving

Slice the involtini into pinwheels and serve with tomato sauce

Tools used to make this recipe

Architec Gripperwood Cutting Board

ZYLISS Quik Blend Whisk

OXO Good Grips Meat Tenderizer

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Pyrex Bakeware Scalloped Pie Plate

Lodge Cast Iron Pan

ZELITE INFINITY Chef Knife 10 Inch

© Simply Sundays 2017
All rights reserved

 

Published by

We love reader comments! Tell us what you think!