Wednesday, June 9, 2010
Breaded Pork-and-Mozzarella Stacks
I don't remember where I got this recipe but it is super yummy and just a different way of having your normal every day pork chops. The cheese inside gets all ooey gooey and the crunch on the outside gives it that extra bit of yummy! Plain old pork chops...no way....not with this recipe. Shake it up a bit and give it a try!
1/4 pound mozzarella cheese, thinly sliced
8 pork cutlets (about 2 pounds) pounded thin
salt and pepper
1/4 cup flour
2 eggs, beaten
1/4 baguette, finely ground (about 3 cups beadcrumbs)
1/4 cup olive oil
1. Preheat the oven the 250. Divide the mozzarella among 4 pork cutlets, top with remaining 4 cutlets. Season with salt and pepper. Place the flour, eggs, and breadcrubs in 3 seperate shallow dishes. Coat the pork stacks in the flour, then in the eggs, then in the breadcrumbs.
2. In a large skillet, heat olive oil over medium-high heat. Add pork stacks and cook until golden. About 4-6 minutes on each side. Transfer to a paper-towel-lined baking sheet and keep warm in the oven until all pork stacks are done.
**Randi's Side Notes**
I served mine with some garlic broccoli and it tasted really good together. I just cooked up 2 cloves of garlic, chopped up, and 1/2 a head of broccoli all broken up and then steamed it in some water using the same pan.