Bolognese Style Pork Wrapped Cutlets in a Savory Lemon Sauce
Pork Cutlet and Lemon Sauce
Ingredients:
3 cups of panko breadcrumbs pressed into finer crumbs
1/4 cup of dried basil (add to breadcrumbs)
2 teaspoon of ground ginger
3 teaspoon of ground black pepper
2 teaspoons of salt
3-4 large eggs
2 cups of GF flour or all-purpose flour
2 pounds of pork tenderloin, with fat trimmed off
1 package of prosciutto (you will need one slice per cut piece of pork tenderloin to wrap it around)
2 tablespoons of butter
you will need include plastic wrap and a meat mallet. Along with 3 bowls for mixing ingredients separately, frying pan, and a baking sheet
Sauce:
2 lemon juiced
1 yellow onion chopped fine.
3 cloves of garlic minced
1-1/2 to 2 cups of chicken stock
1/4 cup or less of flour
1 tablespoon of salted butter
1 clove of garlic gentle cooked in olive oil
Topping Garnish:
-Fresh shaved Parmigiano-Reggiano (even layer sprinkled on top of meat halfway through baking)
General directions:
1) Set your oven to 380 degrees.
2) Next, you want to prep three bowls. Whisk together eggs in one bowl. Add flour to a second bowl. Third bowl, add in panko bread crumbs and mix in dried basil, ground ginger. Set to the side to prep the meat.
3) Grab the pork tenderloin, and cut the tenderloin into 1/2 inch slices thick. Taking one piece at a time, wrap in plastic wrap and use a meat mallet to smash them thin, approximately 1/4 or less. From there take one slice of prosciutto and wrap around each slice of meat individually. Use the plastic wrap again and meat mallet to hit the prosciutto into the pork.
4) Once the meat is prepped, grab the frying pan and start to melt 1 teaspoon of butter and a dash of extra virgin olive oil or garlic olive oil. Turn the burner on med to high.
5) Next, take each piece of meat individually and dip first lightly in the egg bowl, then the flour bowl, and finally in the panko bowl. Place the meat in the frying pan. Repeat this step for all slices of pork wrapped prosciutto. Depending on your frying pan size, you may have to cook the meat in batches.
(Tip- your hands may get a little extra batter between dipping in the various bowls. Wash hands in between as needed to remove excess.)
6) Once the pork is the frying pan, you want to make sure its lightly browned on each side. Approximately 3-4 minutes on each side (The meat does not need to be cooked all the way through because we are going to bake after frying in the pan).
Repeat pan frying the rest of the meat.
(Tip: Empty frying pan of excess breadcrumbs in the trash between batches if it starts to burn in the bottom. Be sure to add a small amount of butter or olive oil between batches so the meat doesn’t stick to the pan.)
7) Place the cooked meat in the oven at 380 degrees for 15-18 minutes. Half way through baking, take the meat out of the oven to add the grated Parmigiano-Reggiano.
8) When the meat is cooking in the oven- you can prep the lemon sauce. Chop the onion and garlic. Start to warm your frying pan and add in the flour, onion and garlic until lightly browned, approximately 5 minutes or less. Slowly start to add chicken brown in. Then add in the lemon juice. Whisk sauce until it starts to thicken up and take it off the burner.
9) Last, remove the crispy pork wrapped cutlets from the oven, drizzle on the lemon sauce and serve over your favorite pasta or egg noodles!
