Spinach preparation:

• Wash the spinach
• Heat 1 tablespoon of extra virgin olive oil in a frying pan and add 2 garlic cloves
• When the oil is hot, add the spinach and cook over medium-high heat until it will be wilted
• Remove garlic cloves
• Drain the spinach to remove the excess water and let it cool down
• Then chop them coarsely

Cutlets preparation:

• Take the pork loin slices and flatten them with a meat tenderizer to an even thickness of about 1 cm
• Season the pork slices with salt and pepper on both sides
• Spread a portion of chopped spinach on each slice of meat and add a few slices of cheese
• Roll each pork slice on itself, forming a roll
• Wrap each roll with 2 Prosciutto Crudo San Francesco slices, making sure to cover the entire surface
• Secure the rolls with toothpicks to prevent them from opening during cooking

Breadcrumbs preparation:

• Beat the egg in a deep dish and put each roll first in flour, then in beaten egg and finally in breadcrumbs, making sure it is well covered.
• Heat the remaining tablespoon of extra virgin olive oil in a large frying pan
• When the oil is hot, add the rolls and cook over medium heat, turning them often, until they will be golden and crispy on both sides (about 15-20 minutes). If necessary, transfer the rolls to an oven preheated to 180°C (350°F) for an additional 10 minutes to make sure the meat is well cooked inside
• Remove the toothpicks from the rolls and serve the pork cutlets wrapped in Prosciutto Crudo San Francesco, stuffed with cheese and spinach, hot, accompanied by a side of vegetables or a fresh salad

Enjoy!