Italian Pork Rollatini Low Carb
gluten free, grain free, keto, low carb
dinner, entree, pork
boneless pork cutlets
flat leaf Italian parsley
extra parmesan cheese *optional
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 diced tomatoes and liquid. Sprinkle with sea salt and Italian seasonings.
Heat to a boil, then turn heat to low, cover and simmer for 30 minutes. Serve.
*all nutritional data are estimates based on the products I used