Doses for: 4 people

Preparation: 15 minutes

Difficulty: Easy


  • 4 pork loin slices (about 150-200 g each)

  • 8 Prosciutto Crudo San Francesco slices

  • 200 g of fresh spinach

  • 100 g of cheese (provolone, fontina or mozzarella)

  • 2 garlic cloves

  • 2 tablespoons of extra virgin olive oil

  • Salt to taste

  • Pepper to taste

  • 1 egg

  • Flour to taste

  • Pangrattato to taste

  • Toothpicks


Spinach preparation:

  • Wash the spinach
  • Heat 1 tablespoon of extra virgin olive oil in a frying pan and add 2 garlic cloves
  • When the oil is hot, add the spinach and cook over medium-high heat until it will be wilted
  • Remove garlic cloves
  • Drain the spinach to remove the excess water and let it cool down
  • Then chop them coarsely

Cutlets preparation:

  • Take the pork loin slices and flatten them with a meat tenderizer to an even thickness of about 1 cm
  • Season the pork slices with salt and pepper on both sides
  • Spread a portion of chopped spinach on each slice of meat and add a few slices of cheese
  • Roll each pork slice on itself, forming a roll
  • Wrap each roll with 2 Prosciutto Crudo San Francesco slices, making sure to cover the entire surface
  • Secure the rolls with toothpicks to prevent them from opening during cooking

Breadcrumbs preparation:

  • Beat the egg in a deep dish and put each roll first in flour, then in beaten egg and finally in breadcrumbs, making sure it is well covered.
  • Heat the remaining tablespoon of extra virgin olive oil in a large frying pan
  • When the oil is hot, add the rolls and cook over medium heat, turning them often, until they will be golden and crispy on both sides (about 15-20 minutes). If necessary, transfer the rolls to an oven preheated to 180°C (350°F) for an additional 10 minutes to make sure the meat is well cooked inside
  • Remove the toothpicks from the rolls and serve the pork cutlets wrapped in Prosciutto Crudo San Francesco, stuffed with cheese and spinach, hot, accompanied by a side of vegetables or a fresh salad


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