|
|
|
Al
Clymire’s Stuffed Pork Cutlet with Spinach and Gorgonzola |
| The
Tavern |
|
Ingredients
6-8 fresh pork cutlets (6 oz. each)
filling (recipe follows)
bechemal sauce (recipe follows)
Filling
1 1/2 qt. cleaned spinach leaves
2 cups crumbled gorgonzola cheese
2 cups sliced mushrooms
1/2 cup minced onions
1/4 cup bread crumbs
1 tsp. minced garlic
salt and pepper, to taste
Sauté spinach, mushrooms, onions and garlic. Remove from heat. Stir in
breadcrumbs, then stir in gorgonzola cheese.
Bechemal Sauce
1 cup chicken stock
1 cup heavy cream
1/2 tsp. nutmeg
roux (1 Tbsp. flour, 1 Tbsp. butter)
Bring chicken stock, cream and nutmeg to a simmer, and thicken with roux.
Directions:
1. Pound the pork cutlets flat and spread 1/2 cup of filling on top of each.
Tucking in sides first, roll up the cutlets and brush with oil.
2. Bake on an oiled pan at 350° for 25 minutes or until the internal temperature
of the pork reaches 150°. |
|
|
|
