I love pork but this would be equally delectable using chicken or whatever meat you happen to have on hand. These are so good, I can’t state that enough! And the roll0ups would be quite the app for entertaining- sure to satisfy and impress the masses.
Many people are a bit nervous at the concept of pan frying. If you are using quality oil at reasonablely hot temperatures your food won’t absorb that much oil. After cooked, you can set the browned pork roll-ups on a paper towel to blot off excess oil. You can also bake instead of frying but the results will be different. But if you prefer, bake at 350 degrees until golden brown.
6 thin sliced boneless pork chops (could substitute chicken breasts)
Cheddar cheese (I like to buy the brick and slice or grate myself)
1 cup flour
splash of water
1 1/2 cup panko bread crumbs
Salt and pepper to taste
toothpicks to secure the rolls
oil for pan frying (I used a blend of butter and coconut oil)
Pound out the pork chops to make them thinner, about 1/4 of an inch thick or slightly less. Lightly season the meat with salt and pepper.
Place desired amount of spinach and cheese in the middle of the chop.
Roll up the meat like a burrito. Secure the side and ends with toothpicks while cooking to ensure that the cheese won’t ooze out much when melted. When the rolls are done cooking remove the toothpicks, they will maintain their roll form.
Count how many toothpicks you use so that you know how many to remove before serving.
Create a breading station. Place flour in one bowl, an egg beaten with a splash of water and panko bread crumbs. Season all bowls with salt and pepper. Dip and completely cover the rolls in flour, egg wash, and bread crumbs ( in that order) and immediately place in a pan with oil over medium heat.
Cook for about 10-15 minutes, rotating so that the crumbs are golden all the way around. An indication that the rolls are completely cooked is that the panko crumbs are a beautiful golden brown and the cheese is melted and starting to ooze out.
Serve hot with your favorite sides. I served this with a heaping helping of smashed cauliflower.