General Discussion


Quick, different pork dish


General Discussion 1

Quick, different pork dish

Tom Steele | Jan 27, 2002 12:11 PM

During a recent trip to Spain, I happened to sample the following dish at a tapas bar in Barcelona. I found an approximate recipe in Penelope Casas's marvelous FOODS AND WINESOF SPAIN, now 20 years old. She's the Marcella Hazan of Spanish food.

I rewrote and adapted the recipe, tweaking this and that, and y'all should try it tonight! I've made what I hope are helpful notes throughout. Let me know how you like it.

Pork Cutlets Stuffed With Cheese and Pimientos

This is fast, and just intensely delicious. Do try to find Tetilla cheese. It’s a cow’s milk melting cheese shaped like a woman’s breast (hence the name). It grates quite easily. In Manhattan, larger Food Emporiums have it, and so do all the good cheese mongers.

As for pork cutlets, go to Garden of Eden on 14th east of Fifth. At the butcher’s counter, ask for Vincenzo, tell him I sent you and tell him you want eight pork cutlets. He’ll cut nice juicy thin slices that you won’t even have to pound. Eight cutlets will run you $7-10.

And I find that Goya’s canned pimientos (about 99 cents for a small can) work well here; something about pimientos improves if they’ve been canned/bottled and had a little rest. The same goes for canned pumpkin, in my book.

8 pork cutlets, about 1 lb.,
thinly sliced and lightly pounded to make them about the same size
1/4 lb. Tetilla cheese, grated (or Fontina, in a pinch)
2 imported canned/bottled pimientos, cut into strips
flour for dusting
2 eggs, lightly beaten
1 1/2 cups dry bread crumbs
3 tablespoons olive oil

Match up the cutlets so that two will fit together. Divide the cheese, then the pimiento strips, on top of four "bottom" cutlets, leaving 1/2-inch border. Top with the other halves. Pound the edges lightly to seal. (But don’t get hysterical if they don’t fully adhere. They’ll behave after their little rest.) Dust with flour, dip in the beaten egg, then coat with crumbs. Let sit about 20 minutes.

Heat the oil in a large skillet and fry the cutlets until golden brown, 2-3 minutes per side.

Serve with a pound and a half of baby Yukon Gold potatoes quartered or halved and roasted in goose fat.

Yield: 2 ample servings

Want to stay up to date with this post?

Recommended From Chowhound