Recipe courtesy of Fanny di Giovanni


  • Level: Easy
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 6 servings
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6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin

Salt and freshly ground black pepper

For stuffing:

1 cup toasted bread crumbs

2 hard-cooked eggs, finely chopped

6 slices salami, finely chopped

1/4 cup freshly grated Locatelli cheese

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons olive oil


  1. Pat the meat dry and season with salt and pepper.
  2. In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper
  3. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string.
  4. In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to your sauce.
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