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
Start by trimming any excess fat from the pork
Filet each chop in half
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
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
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
Remove the stem from the mushroom
Using a spoon remove the gills as well
Slice the mushroom and then dice it along with the garlic
Heat 2 tablespoons of olive oil in a pan over medium heat
Add in the mushrooms and garlic
Saute for 3-4 minutes
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
Then remove to a bowl and allow it to cool
Next we will need 3/4 cup of ricotta cheese and 1/4 cup of grated parmesan cheese
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
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
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
Cut the slices in half and place a piece in the center of each cutlet
Starting at the thinner end of the cutlet roll it in towards the wider side
Repeat until they are all rolled
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
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
Next we will need 3 eggs and 1/4 cup of milk
Whisk the eggs and milk in a bowl
I like to use a large sheet pan as a dredging station
This will help keep the kitchen clean
Coat the involtini in the egg wash
Next 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 occasionally 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 these to rest a few minutes before serving
We sliced these and served them over tomato sauce with an Heirloom Tomato Salad on the side!
Enjoy!!!
Simply Sundays! ~ Pork Involtini
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
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
ZELITE INFINITY Chef Knife 10 Inch
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