Stuffed Pork Cutlets

1. 1

   Trim away any fat or connective tissues from pork.

2. 2

   Between 2 sheets of waxed paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until flattened to about 18 inch thick.

3. 3

   Trim cheese and ham to a size slightly smaller than cutlets.

4. 4

   Top four of the cutlets with a slice of cheese and a slice of ham.

5. 5

   Cover with remaining cutlets and pound edges lightly to seal together.

6. 6

   Holding each sandwich together dip both sides in egg, then into bread crumbs to coat completely.

7. 7

   Place on waxed paper.

8. 8

   In a heavy, 10-inch skillet over high heat, heat oil until rippling.

9. 9

   Lower heat to medium-high, add cutlets, and cover with a spatter shield if desired.

10. 10

    Cook until cutlets are cooked through (about 5 minutes per side).

11. 11

    Remove from pan with slotted spatula, draining off oil, and serve hot, garnished with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.