Pork

Pork Involtini

So… here we are trying to figure out dinner yet again

In front of us were 4 boneless pork chops

What could we possibly do to transform these into something great

And then it came to us…

Involtini!!!

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Basically involtini means an outer wrapper over an inner filling

The outer wrapper can be meat or vegetable

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

Start by trimming any excess fat from the pork

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Filet each chop in half

Cover the pork with cling wrap

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

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Pound out the pork then flip an pound it out again

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

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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

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Remove the stem from the mushroom

Using a spoon remove the gills as well

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Slice the mushroom and then dice it along with the garlic

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

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Add in the mushrooms and garlic

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Saute for 3-4 minutes

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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

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Fold the cheeses into the cooled spinach mixture

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

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

Add more mixture as needed until the cutlet is covered

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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 presliced

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

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

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Repeat until they are all rolled

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Time for some breading

Add 1 cup of plain breadcrumbs to a pie plate

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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

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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

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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

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Coat the involtini in the egg wash then roll it in the breadcrumbs until entirely coated

Repeat until they are all coated

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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

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

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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

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

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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 mozzeralla

For the breading

1 cup of plain breadcrumbs

1/4 cup of pamesan 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 cling 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 mozzeralla 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 3 Tier Cooling Rack Set

Pyrex Bakeware Scalloped Pie Plate

Lodge Cast Iron Pan

ZELITE INFINITY Chef Knife 10 Inch

© Simply Sundays 2017
All rights reserved

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