The Guardian

Friday, April 5, 2013

Pork Saltimbocca- My Version













Pork Saltimbocca- My Version
 
 
I was taught this recipe from my MIL but of course, I modify! haha... She uses veal (Too Expensive haha) and Prosciutto De Parma. I use Imported ham lunchmeat and Mozzarella cheese or American. If I am out of Mozzarella I will use what I have in the fridge. I like trying different options for my recipe's so that I don't have to live in the Supermarket. However, I feel like I do anyways! haha This is a very hearty meal best served with mashed potatoes and a veggie of your choice. Enjoy!
 
 
 
Ingredients:
 
 
12 slices of Pork cutlets
(Or Beef, Veal, and even Chicken but if you use chicken, use a turkey or chicken thick gravy)
Salt & Pepper to taste
1 Tablespoon of Garlic powder
2 eggs beaten
1 Tablespoon Dried Parsley Flakes
2 Cups of Brown Gravy 9I use Serv-A-Gravy Brand)
1 Cup of shredded Mozzarella cheese
6-8 slices of Imported Ham lunchmeat
1-2 cups of Corn oil to fry (depending on pan size)
2-3 cups of Unseasoned Bread crumbs (I use the crumbs from the butcher...Store bought are fine)
 
Directions:
 
Pre-heat oven to 350. Your going to start by taking the eggs, salt, pepper, Parsly Flakes, and the garlic salt and beat everything together in a glass bowl. Add the cutlets and let sit in the eggwash for 5 minutes. Put bread crumbs in a flat dish. Take one cutlet at a time and dredge in the bread crumbs until covered completely. Add oil to a frying pan and set on medium heat. Once oil is hot enough for frying, fry cutlets 1/2 way. They will finish cooking in oven. Place cutlets in a baking dish and layer half of them with cheese and ham. Add the second half on top to make a "Sandwich" style overlay. Add the Brown gravy on top of finished "Sandwiches". Cover with foil and bake for 45 minutes. You can use the gravy from the baking dish for your mashed potato's, if you make them. Enjoy!!