Pork Schnitzel stuffed with Spinach and fresh Mozzarella in a Bread & Pumpkin Seed Crust served with Pumpkin Risotto, Fried Parsley and Lingonberries

4 Boneless Pork Loins Butterflied (5 oz. ea)
6 oz. Fresh Mozzarella
4 oz. Fresh Spinach
1 cup Dry Bread Crumbs
1 cup Pumpkin Seed
1 cup Flour
2 eggs
½ cup Milk
2 cups Canola Oil
Seasonings: Salt, Pepper & Paprika Powder

Method:

1 Use a meat hammer to pound the butterflied pork cutlets to ¼ - 1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Season with salt, pepper and paprika powder.

2 Wilt spinach in butter then place it on one side of the pork; add the got cheese on top of the spinach. (Keep the edge of the pork clear so it does not seep out when frying) Fold over the other half of pork. 

3 Set out 3 shallow bowls. One with a mixture of flour and seasonings, the second with egg and milk whisked together and the third with a mixture of bread crumbs and coarsely cut pumpkin seeds.

4 Heat the canola oil in a large skillet on medium high heat. Dredge the stuffed pork first in the seasoned flour, then dip in the egg mixture and then into the mixture of bread crumbs and pumpkin seeds.

5 Sauté the cutlets for 3-4 minutes on each side or until done.

Garnish with lemon and serve with pumpkin risotto, fried parsley and Lingonberries (mountain cranberries)
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