Pork Rollatini 

Stuffed with Prosciutto, Provolone Cheese

and Sun Dried Tomatoes 

Served with Oven Roasted Potatoes 

Yield: 2 Dinner Servings

 

 

Ingredients:

 

4 pork cutlets, thinly sliced

1/4 pound of prosciutto

1/4 pound of provolone cheese

4 Sun dried tomatoes, in oil

1 large egg

1 1/2 cup Italian Bread Crumbs

1/4 cup of grated Parmesan cheese  

2 yellow flesh potato  (optional)

-Place one cutlet between to sheets of plastic wrap, and pound (I use a rolling pin)  unitl the cutlet is 1/4-inch thick; set aside and prep the remaining cutlets.

 

-In a bowl beat the egg with a little salt and pepper; set aside, in another dish ( I use a pie plate) add the breadcrumbs and cheese.

-Dip each cutlet into the egg mixture, than the breadcrumbs, place on a piece of wax paper.

 

-Place a half slice of prosciutto, half slice of provolone cheese, and a large piece of sun dried tomato on each cutlet.

 Than roll, each cutlet up and place on a dish, cover with plastic wrap and refrigerate for a least an hour, this will help to adhere the breadcrumbs to the pork.

-Preheat the oven to 400 degrees, and place the pork rolls on the medium rack; bake for about 20 minutes.
This optional, but you can also roast the potato

 with the pork rolls. Cut each potato into six wedges and toss with a little olive oil, and season with salt and pepper. These pork rolls work nicely with a tomato sauce or plain like presented here, with a squeeze of lemon.

Chef Ed's Note:
This recipe works beautifully with chicken cultets, follow the same ingredients and procedures. You can also double and triple this recipe accordingly.

Enjoy Chef Ed