1 cup of fresh breadcrumbs or pork rind crumbs
1 1/2 cups of grated mozzarella cheese
1 teaspoon of oregano
Salt and black pepper to taste
1/2 cup of chicken broth (approximately)
6 pork cutlets thick (4 cm thick)
2 tablespoons of olive oil
2 tablespoons of butter or margarine
1 cup of tomato sauce
1 cup of fresh breadcrumbs or pork rind crumbs
1 1/2 cups of grated mozzarella cheese
1 teaspoon of oregano
Salt and black pepper to taste
1/2 cup of chicken broth (approximately)
6 pork cutlets thick (4 cm thick)
2 tablespoons of olive oil
2 tablespoons of butter or margarine
1 cup of tomato sauce
Mix the breadcrumbs, cheese, oregano, salt, and black pepper
Moisten with a little bit of chicken broth
Make a cut in the pork cutlets, forming a pouch
Stuff with the breadcrumb and cheese mixture and close with toothpicks
Sprinkle the cutlets with salt and black pepper
Heat the olive oil and butter or margarine and fry the cutlets on both sides
Add the tomato sauce and remaining chicken broth
Cover well and cook slowly for about 45 minutes, or until the meat is tender, stirring occasionally
Add more broth if necessary.
