Luscious Pork Cutlets with Fontina Cheese, Prosciutto and Tomato
Here is a elegant way to prepare pork cutlets and wow your friends and family with a delicious layer of tender cutlets, prosciutto ham and creamy fontina cheese and tomatoes simmered in a delicious white wine mushroom sauce.
I use pork loin cutlets but you can use chicken cutlets as well. Pound each cutlet to flatten, season with salt, pepper and dried thyme leaves. 
Then I place a piece of prosciutto on top of each cutlet and gently press it into the cutlet. Dredge each cutlet in flour and shake off excess. Brown the cutlets quickly on both sides in a sauté pan in a few tablespoons of olive oil and butter.
Transfer the cutlets to a shallow roasting pan and top each cutlet with a thin slice of prosciutto, fontina cheese and a slice of fresh tomato, sprinkle tomatoes with salt, pepper.
Make the white wine mushroom sauce in a separate pan and then ladle sauce over the cutlets. Bake in a preheated 400 degree oven for approximately 15-20 minutes or until the cheese has melted. Serve with sauce and some crusty bread to dip into sauce..
Wow! how yummy is that? Hope you try it! You can use chicken or veal cutlet as well.
Buon Appetito Friends. 
- 2 lbs boneless pork loin cutlets
- salt and pepper to taste
- Thyme leaves
- 1 cup flour for dusting cutlets
- 2 tbsp butter
- 2 tbsp. olive oil
- 1/2 lb sliced fontina cheese
- 1/2 lb thinly sliced prosciutto ham
- 4-5 small tomatoes, sliced thinly
White Wine Mushroom Sauce:
- 2 tbsp butter
- 2 tbsp olive oil
- 8 oz white or bella mushrooms, sliced
- 1 clove garlic, minced
- 1 tbsp. flour
- 1/2 cup dry white wine
- 1 cup chicken broth
- fresh chopped flat leaf parsley
- Pound each cutlet with mallet to flatten and tenderize.
- Season each cutlet with salt, black pepper and sprinkle with dry or fresh thyme leaves.
- top each cutlet with a piece of prosciutto and press into meat.
- dredge in flour and shake off excess, set aside on platter
- Heat oil and butter in saute pan. Brown cutlets on each side, on med high heat-for 30 seconds on each side, just to seal in juices; do not cook through
- Transfer cutlets in a single layer on a cookie sheet with prosciutto side up
- Top each cutlet with a piece of cheese, then a slice of tomato; Season top of each cutlet with a small bit of salt & pepper.
- In a separate pan, prepare mushroom wine sauce. Melt 2 tablespoons butter in same skillet over medium-high heat. Add minced garlic and sauté 1 minute. Add mushrooms. Sauté until brown, about five minutes. Add 1 tablespoon flour and stir to combine. Add wine and broth and simmer until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper and fresh chopped parsley. . Pour sauce over cutlets. (Can be made 1 day ahead; cover and refrigerate)
- Preheat oven to 375 degrees. Bake cutlets uncovered for approximately 20 minutes or until cutlets are heated through and cheese has melted. Enjoy!
The picture above shows this dish (made with chicken cutlets) as the main course during one of our September 2019 cooking classes. The chicken was a real hit and paired nicely with creamy risotto and peas and panzanella salad. delicioso!!
Kathleen Barbato 3 Italian Sisters.
