I started this dish in an attempt to copy a restaurant entree I liked. Cheese oozes from the center, and mustard lends a lot of flavor.
—JOAN OAKLAND TROY, MT
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
3 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
2 pork sirloin cutlets (3 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices smoked Gouda cheese (about 2 ounces)
2 cups fresh baby spinach
2 tablespoons horseradish mustard
1. Preheat oven to 400°. In a shallow bowl, mix the bread crumbs and Parmesan cheese.
2. Sprinkle tops of cutlets with salt and pepper. Layer one end of each with Gouda cheese and spinach. Fold cutlets in half, enclosing filling; secure with toothpicks. Brush the mustard over the outsides of pork; dip in bread crumb mixture, patting to help the coating adhere.
3. Place on a greased foil-lined baking sheet. Bake 12-15 minutes or until golden brown and pork is tender. Discard toothpicks before serving.