Pork Rollatine

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Here's another delicious guest post from my mom!

Hi, it's Amy's Mom again. Growing up in Brooklyn many (many) years ago, my mom (Amy's grandma whom she called "Nanny") used to make these as a special treat. She used veal cutlets, but back then veal was cheap. I chose pork but you can use veal or even chicken. I have a few of my Mom's recipes, and her measuring wasn't quite as precise as I would like it to be- a pinch, a shake, a handful- you get it. Therefore, this recipe is basically just a list of ingredients and you use "quanto basta"- as much as you like. We weren't so calorie or cholesterol conscious then so feel free to use part skim mozzarella and any healthier form of butter you like. I used the real things!! Enjoy.

Thanks Mom! This is such a yummy and special treat. I had to make it for myself and Chris a few days after she told me she made it, and I used her recommendation of part-skim cheese and light butter. Still fantastic!

Note: Make sure you secure a toothpick on the ends to prevent the cheese from oozing out :)

Here are my Mom's handy step-by-step photos:

Layer all the ingredients on top of the pounded pork cutlet

 

Roll it up and hold it together with toothpicks
Note: I also put a toothpick on the end...it helps keep the cheese inside

 

Printable Recipe

Ingredients

• 1 lb. pork cutlets (or veal or chicken), pounded very thin
• Pepper
• Parsley
• Garlic powder
• Parmesan cheese, grated
• Mozzarella, sliced into thick strips
• 1 stick butter, melted

Heat oven to 350 degrees F.

On each pounded cutlet, sprinkle pepper, parsley, garlic powder and a good amount of Parmesan cheese. Add strips of Mozzarella on top. Roll and hold together with toothpicks.

Roll in melted butter and place in pan. Pour remaining butter over the top.

Cover and bake for 10-15 minutes depending on thickness and the type of meat used. Remove foil and cook another 10-20 minutes until meat is done and cheese is melted.

Source: My Mom and Nanny