Name: Italian Pork Rollatini Low Carb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb boneless pork cutlets (thin cutlets); 6 slices prosciutto; ⅓ cup ricotta cheese (whole ricotta); 2 tbsp flat leaf Italian parsley; 2 tbsp parmesan; 3 cloves garlic (minced); ¼ cup onions (minced); 1 tbsp olive oil; 2 tbsp chicken broth; 2 cups marinara sauce ( use a no sugar added kind); ½ tsp sea salt; ½ tsp Italian seasonings; 1 ½ tbsp extra parmesan cheese *optional

These savory stuffed rolls of pork are a very tasty, grain-free, low carb alternative to ravioli.

Italian Pork Rollatini Low Carb is a grain-free, gluten-free, flavorful Italian way to serve pork or chicken.

Flattened pork cutlets stuffed with prosciutto, ricotta cheese, parmesan, and parsley, then simmered in a tomato sauce.

Savory rolls of pork stuffed with Italian goodness. My Hubby and kids absolutely loved these.

Flatten Pork Cutlets.

Like this one: Where to get a Mallet

Top with prosciutto, ricotta, parsley & Parmesan.

Roll pork and close rolls with a toothpick.

Pan sear and then cover & simmer pork rolls in the sauce. Remove toothpicks & serve.

Italian Pork Rollatini Low Carb

Ingredients:

1 lb boneless pork cutlets, thinly sliced cutlets
6 slices prosciutto
⅓ cup ricotta cheese, whole ricotta
2 tbsp flat-leaf Italian parsley
2 tbsp parmesan
3 cloves garlic, minced
¼ cup onions, minced
1 tbsp olive oil
2 tbsp chicken broth
2 cups marinara sauce, use a no sugar added brand
½ tsp sea salt
½ tsp Italian seasonings, like this kind
1 ½ tbsp extra parmesan cheese *optional

Directions:

Place a pork cutlet between 2 sheets of plastic wrap and flatten pork cutlet with a kitchen mallet or pounder until very thin (about ¼ inch).
Peel back the top of plastic wrap and place a slice of prosciutto on the flattened pork. Place about a tbsp of ricotta on top and sprinkle with a little parsley and parmesan.
Roll pork cutlet up around the filling, and use a toothpick to close. Pinch the side ends closed (the side ends should stick together). Repeat with other cutlets.
In a large frypan over medium-high heat add the olive oil and place pork rolls toothpick side down in the pan.
Fry until just browned and turn to brown the other side. Remove pork rolls from the pan, set on a plate, and let cool. Remove toothpicks from pork rolls and set aside (they will return to the pan later).
In the same fry pan add onions and minced garlic. Saute over medium heat until onions are translucent.
Add chicken broth to the frypan and loosen garlic and onions from pan and stir together.
Add pork rolls back to the frying pan and cover with the marinara sauce. Sprinkle with sea salt and Italian seasonings.
Heat to a boil, then turn heat to low, cover, and simmer for 30 minutes. Sprinkle with optional extra Parmesan & Serve.

Nutritional Data: Servings: 6, Serving size: 1 roll, Cal: 280, Carbs: 3g, Net Carbs: 2 g, Fiber: 1 g, Protein: 34 g, Fat: 17 g, Sugars: 1 g.

*All nutritional data are estimates based on the products I used*

Italian Pork Rollatini Low Carb

Stacey

These Italian Pork Rollatini low carb are savory stuffed rolls of pork that are a very tasty, grain-free, low carb alternative to ravioli.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Italian

Servings

Calories 280 kcal

Ingredients

1 lb boneless pork cutlets thin cutlets
6 slices prosciutto
⅓ cup ricotta cheese whole ricotta
2 tbsp flat leaf Italian parsley
2 tbsp parmesan
3 cloves garlic minced
¼ cup onions minced
1 tbsp olive oil
2 tbsp chicken broth
2 cups marinara sauce use a no sugar added kind
½ tsp sea salt
½ tsp Italian seasonings
1 ½ tbsp extra parmesan cheese *optional

Instructions

Place a pork cutlet between 2 sheets of plastic wrap and flatten pork cutlet with a kitchen mallet or pounder until very thin (about ¼ inch).
Peel back top of plastic wrap and place a slice of prosciutto on the flattened pork. Place about a tbsp of ricotta on top and sprinkle with a little parsley and parmesan.
Roll pork cutlet up around filling, and use a toothpick to close. Pinch the side ends closed (the side ends should stick together). Repeat with other cutlets.
In a large fry pan over medium high heat add the olive oil and place pork rolls toothpick side down in pan.
Fry until just browned and turn to brown other side. Remove pork rolls from pan, set on a plate, and let cool. Remove toothpicks from pork rolls and set aside (they will return to the pan later).
In the same fry pan add onions and minced garlic. Saute over medium heat until onions are translucent.
Add chicken broth to the fry pan and loosen garlic and onions from pan and stir together.
Add pork rolls back to the frying pan and cover with the marinara sauce. Sprinkle with sea salt and Italian seasonings.
Heat to a boil, then turn heat to low, cover and simmer for 30 minutes. Serve.