Try this Stuffed Pork Rolls recipe, or contribute your own.
Suggest a better descriptionCut the cutlets in half crosswise and pound them. Heat 1/2 inch olive oil in a frying pan. Squeeze the eggplant dry and fry in the hot oil until golden on each side. Drain on paper towels. Mix the garlic, breadcrumbs, cheese, parsley, salt and pepper together. Moisten with 2 tablespoons olive oil. Cover the pork cutlets with the eggplant. Dived the bread crumb seasoning evenly over each cutlet. Roll up and secure with toothpicks. Fry the sliced onion in 3 Tbsp olive oil until softened but not browned. Add the wine and reduce by half. cover the pan and cook over low heat 10 minutes. Cut the tomatoes in half and add to the pan with the salt and pepper. Cover again and cook 15 minutes or until the pork releases easily when tested with a skewer. Remove the pork, tomatoes and onions to a serving platter with a slotted spoon. Reduce the cooking liquid to 1/3 cup and pour over the pork. Recipe By : RED FLA From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 219 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.9mg | 2 % | |
Potassium 22.2mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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