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1
Pound out the pork cutlets to 1/2 inch thickness.
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2
You can use smaller pieces of meat, and divide the ingredients accordingly.
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3
Mix seasonings together.
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4
Season both sides with the seasoning, just to coat lightly.
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5
Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
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6
Spread the sauerkraut, on top of the corned beef.
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7
Place the cheese slices on top of this, then start rolling the meat toward the opposite end.
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8
(Like you would with cinnamon rolls).
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9
Secure with butcher string, in two or three places, tuck ends in if you wish.
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10
I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
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11
Cook over medium-low heat, on all four sides, rotating every 5 minutes.
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12
More oil may be added if necessary.
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13
Put a lid on and cook an additional 10 minutes.
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14
When all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
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15
I appreciate your comments on this one!
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16
I may be off on the amount of filling for each one.
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17
** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
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18
Freezes well, from the raw stage.
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19
Un-thaw before cooking.
