Brie and Spinach Stuffed Pork Cutlets

You want to get attention from my family just mention Schnitzels.

My kids are big meat eaters and when they hear word "schnitzel"  no matter what mood they are in they instantly perk up. I think fried meat to my kids is like Belgium chocolate to me.Sad, but true.

Now, just because they love it it doesn't mean that schnitzels are regulars on our weekly menu. The reason my children perk up to the word "Schnitzel" is because I don't make them often.

This weekend was one of the weekends when I decided to make some pork schnitzels.

Usually schnitzels are dusted with flour, drenched in egg wash and breaded in breadcrumbs.
I wanted to skip the breadcrumbs and stuff my pork cutlets before I fried them.

The fridge was looking mighty empty since I needed to do some serious grocery shopping. I did find some items that would work for stuffing my pork cutlets. I went with Brie, fresh Spinach and Smoked Ham.

It turned out great and I will definitely repeat this recipe.

This Brie and Spinach Stuffed Pork Cutlet recipe serves 4.

4 - 1" Thick Boneless Pork Loin Cutlets4 Slices Smoked HamFresh Spinach1 Small BrieSaltPepper1 Egg1/2 cup MilkFlourOil for fryingPound  Pork cutlets on both sides until they are about 1/4" thick. Salt and pepper. Place piece of ham on top of one half of the cutlet. Cover it with fresh spinach and 2 slices of Brie. Fold over the other half of the cutlet.

In a deep bowl beat the egg with milk and add enough flour to make thick batter.

Heat up the oil in the frying pan and turn in down to medium. Dip the cutlet in the batter and put it into hot oil. Fry on both sides about 3 minutes each side or until nice and golden brown.

Take it out of the oil and place it on a plate layered with paper towels to get rid off the access oil.

Served with your choice of side dish.

I served my Brie and Spinach Stuffed Pork Cutlets with Orzo & Peas.

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