2 cups cooked spinach (frozen, canned, or steamed fresh)
1 cup 2% shredded mozzarella cheese
1 cup grated Parmesan cheese
1 Tbsp herbs de provence
1 Tbsp black pepper
1 Tbsp garlic powder
1 pinch salt
Oil (your preference)
Use the “flat side” of a meat tenderizer to shape the pork cutlets to an even and thin “sheet”.
Add thin layers of spinach, mozzarella, and Parmesan evenly over pork; fill to your preference (Actual amounts may vary by taste, size of pork cutlets, etc.).
Tightly roll each pork cutlet making sure the ingredients stay packed inside. (Important: To prevent Braciole from opening during cooking, roll tightly or secure with toothpick.)
Rub olive oil on each rolled Braciole and then evenly distribute seasonings. Massage oil and seasonings into the Braciole so it sticks.
In a shallow frying pan heat a little less than a ¼ inch of oil.
Place rolled cutlets into hot oil and cover, cooking them for 6-8 minutes or until Braciole are golden. brown, cheese has melted, and an internal temperature of 145*F has been reached. To ensure even cooking and color, turn Braciole during cooking.
A special thanks to Spencer Hotz for help with this recipe!