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Deep-Fried Stuffed Pork Cutlets

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"What can be more Southern than any food that is stuffed, breaded, and deep fried, and what is more delicious than thick pork chops or thin cutlets that are stuffed with ham (ordinary smoked or country cured) and some type of cheese and fried to a golden finish? Most markets today do carry packaged pork cutlets, but since I don't relish paying a good deal extra for the convenience and prefer to control the meat's thickness, I almost always buy loin chops (with or without the bone) and pound them to the exact size I need. Do note that for this dish, the chops should weigh about eight ounces apiece—more with the bone."

List of Ingredients

â—¦ 4 boneless pork loin chops, about ½ inch thick
â—¦ Salt and freshly ground black pepper to taste
â—¦ ¼ pound Swiss cheese, shredded
â—¦ ¼ pound cooked ham, minced
â—¦ ½ teaspoon powdered sage
â—¦ ½ cup all-purpose flour
â—¦ 2 large eggs, beaten
â—¦ 1 cup dry bread crumbs
â—¦ Peanut oil for deep frying


Recipe

On a flat surface, pound the pork chops with a mallet or heavy skillet till about ¼ inch thick and sprinkle with salt and pepper. In a bowl, combine the cheese, ham, and sage, mix well with your hands, divide the mixture into 4 equal portions, and shape each into an oval. Place an oval in the center of each pounded cutlet, bring up the edges of the cutlets to enclose the ovals envelope-style, and press the seams tightly to seal.

Dredge each cutlet in the flour, shaking off excess, dip each into the egg, and then dredge each in the bread crumbs.

In a large, heavy skillet, heat about 1 inch of oil over moderate heat, add the cutlets, and cook till nicely browned, 6 to 7 minutes, turning as necessary. Drain briefly on paper towels and serve immediately.

Makes 4 servings