Libritos de lomo rellenos, con salsa de queso de cabra 
Stuffed Pork Loin Cutlets with Goat Cheese Sauce
My grandkids call pork loin 'round ham'! Haha. They like it as much as, or even more than, regular ham—maybe because of the touch of paprika on the edges. Today, I used it to make these stuffed cutlets, along with some slices of Manchego cheese.
I'm also trying out the air fryer, because if these turn out tasty, we'll be eating healthier and saving oil!
Stuffed Pork Loin Cutlets with Goat Cheese Sauce
My grandkids call pork loin 'round ham'! Haha. They like it as much as, or even more than, regular ham—maybe because of the touch of paprika on the edges. Today, I used it to make these stuffed cutlets, along with some slices of Manchego cheese.
I'm also trying out the air fryer, because if these turn out tasty, we'll be eating healthier and saving oil!
Cooking Instructions
- 1
Prepare all the ingredients.
- 2
It's easier to slice the pork loin if it's partially frozen. First, trim off the outer fat. Cut thin slices. For each cutlet, make the first cut without slicing all the way through, and the second cut all the way down. This way, you can open the two slices like a book.
- 3
Slice the cheese, removing the rind and one corner.
- 4
Place a slice of cheese and a slice of deli pork loin inside each cutlet.
- 5
Sprinkle herbed salt on both sides of each cutlet and set aside until ready to fry. When you're about to fry them, pat them dry with paper towels.
- 6
For the sauce, blend the goat cheese, mint, and heavy cream with a bit of olive oil. Blend until smooth—this takes about a minute.
- 7
Dredge each cutlet in flour, then dip in beaten egg, and coat with panko breadcrumbs.
- 8
To cook, spray a little oil and set the air fryer to 400°F (205°C) for 6 minutes. If frying in a skillet, heat oil and fry each cutlet for about 3 minutes per side, or until golden brown.
- 9
Cook the next batch and serve with a spoonful of sauce. They turned out great and with hardly any oil! Enjoy!
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