Apparently this one started out as a restaurant copycat, but I'll be you can't tell the difference!! And, this low-carb dinner is great for circulatory and bone health thanks to the baby spinach.
(makes 2 servings)
3 T. Panko* bread crumbs
2 T. freshly* grated Parmesan cheese
2 pork sirloin cutlets (3 oz. each)
1/4 t. kosher* salt
1/8 t. pepper
2 slices smoked Gouda cheese (about 2 oz.)
2 cups fresh baby spinach, stems removed*
2 T. horseradish mustard
Preheat oven to 400. In a shallow bowl, mix bread crumbs and Parmesan. Sprinkle tops of pork cutlets with S&P. Layer one end of each with Gouda and spinach. Fold cutlets in half, enclosing filling; secure with a toothpick. Brush horseradish mustard over outsides of pork; dip in Panko mixture, patting to help coating adhere. Place on a greased foil-lined baking sheet. Bake 12-15 mins. or until golden brown and pork is tender. Discard toothpicks before serving.
"I know God has a Plan. I pray for Direction to follow it, Patience to wait on it, and Knowledge to know when it comes."
We celebrate the amazing life of Billie Franklin today!!
Love,
MM
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