Berkshire Pork Cutlet Stuffed with Spinach and Pepper Jack
A delicious main course that is easy to assemble, looks wonderful and inviting on the plate. Quick dish to get on the table fast. Pair it with Cauliflower Mash and a side salad and you have a Keto friendly meal. Omit the cheese and is Whole 30 approved.
Ingredients
- 1 package Thames Farm Pork Cutlets
- 1/3 cup Chopped Fresh Spinach
- 8 small slices Pepper Jack Cheese
- 1 cup Almond Flour
- 1 tbsp parsley flakes
- 1/2 tsp marjoram
- 1/2 tsp dill
- 1/2 cup heavy whipping cream
- dash hot sauce
- salt to taste
- pepper to taste
- 2-3 tbsp olive oil lard may be substituted
Instructions
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Salt and pepper both sides of the pork cutlets and then place one slice of the cheese in the middle and top with some of the spinach. Long ways take one end of the cutlet and fold over the spinach, then take the other end and fold over making an envelope. Combine the Almond Flour, parsley, marjoram, dill and a good pinch of salt and pepper in a bowl. Then combine the cream and dash of hot sauce and stir together. Gently pick up the cutlets and dip into the cream mixture then transfer to the Almond flour mix and gently coat the cutlets with flour mix. Set aside while you prepare all the cutlets. Heat up oil/lard on medium/high heat. Place a few cutlets in at a time, making sure the sides are not touching each other. Cook 4-5 minutes or until brown then gently flip and cook the other side until brown. Keep warm while cooking all the cutlets.