Karageorge Schnitzel Recipe

Inspired by Acqua Di' Mare

Time1h

Serves4

stuffed pork loin, ricotta, prosciutto, pecorino

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Pork loin

8.82 oz (250 g) Ricotta cheese

3 1/2 oz (100 g) Prosciutto

1 3/4 oz (50 g) Pecorino cheese

2 to taste Garlic cloves

2 tbs Fresh parsley

1 tsp Celtic sea salt

1 tsp black pepper

3 1/2 oz (100 g) Flour

2 large Eggs

7.05 oz (200 g) Breadcrumbs

2 1/8 cup (500 ml) olive oil

Method

Cooking Instructions

Prepare the Pork Loin

Preheat the oven to 180°C (350°F). Carefully slice the pork loin lengthwise to create a pocket, making sure not to cut all the way through.

Make the Filling

In a mixing bowl, combine ricotta, chopped prosciutto, grated pecorino cheese, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Stuff the Pork Loin

Stuff the mixture into the pocket of the pork loin and secure the opening with kitchen twine or toothpicks.

Bread the Pork Loin

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge the stuffed pork loin in flour, dip in the egg, and coat with breadcrumbs.

Fry the Pork Loin

Heat olive oil in a large skillet over medium heat. Once hot, carefully place the breaded pork loin in the skillet and fry until golden brown on all sides, about 5-7 minutes.

Bake the Pork Loin

Transfer the pork loin to a baking dish and place in the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 70°C (160°F).

Rest and Serve

Remove from the oven, let it rest for 10 minutes before slicing. Serve with your choice of sides.