Italian > Poultry

Cotoletta with Spinach and Ricotta Filling Recipe

Ingredients with Measurements:
- 4 boneless pork chops, pounded thin
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- Olive oil, for frying

Special equipment needed:
- Meat mallet
- Plastic wrap
- Large skillet

Step-by-step instructions:
1. In a mixing bowl, combine the chopped spinach, ricotta cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
2. Lay the pork chops on a flat surface and cover with plastic wrap. Use a meat mallet to pound the pork chops until they are thin and even.
3. Spread a generous amount of the spinach and ricotta filling on one side of each pork chop, leaving a small border around the edges.
4. Fold the other side of the pork chop over the filling, pressing the edges together to seal.
5. Dredge the stuffed pork chops in flour, shaking off any excess. Dip in the beaten eggs, then coat with breadcrumbs.
6. Heat enough olive oil in a large skillet over medium-high heat. Fry the stuffed pork chops until golden brown on both sides, about 3-4 minutes per side.
7. Transfer the cooked pork chops to a paper towel-lined plate to remove excess oil.
8. Serve hot with your choice of side dishes.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 25g
Protein: 36g

Substitutions for ingredients:
- Pork chops can be substituted with chicken or veal.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta filling for extra flavor.
- Use different types of cheese, such as mozzarella or feta, in the filling.
- Serve with a tomato sauce or mushroom sauce instead of a side dish.

Tips and tricks:
- Make sure to pound the pork chops thin and even for even cooking.
- Use a meat thermometer to check the internal temperature of the pork chops, which should be at least 145°F.
- If the filling starts to ooze out during frying, use toothpicks to secure the edges.

Storage instructions:
Leftover stuffed pork chops can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the stuffed pork chops on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the stuffed pork chops on a bed of sautéed spinach or with a side of roasted vegetables.

Garnishes:
Garnish with chopped fresh parsley or basil.

Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
Serve with roasted potatoes, steamed vegetables, or a side salad.

Troubleshooting advice:
If the pork chops are not cooking evenly, adjust the heat or move them around in the skillet to ensure even browning.

Food safety advice:
Make sure to cook the pork chops to a safe internal temperature of at least 145°F to prevent foodborne illness.

Food history:
Cotoletta is a traditional Italian dish that is typically made with breaded and fried veal cutlets. This recipe puts a spin on the classic dish by stuffing the pork chops with spinach and ricotta.

Flavor profiles:
The pork chops are savory and crispy on the outside, with a creamy and flavorful spinach and ricotta filling on the inside.

Serving suggestions:
Serve with a side of crusty bread to soak up any leftover sauce or juices.

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Region: Italian

Taste: Creamy, Savory, Cheesy, Nutty, Herby