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Rice-Stuffed Pork Rolls

Use boneless cutlets or steaks and left over rice for this delicious dish, or top the rice mixture with seasoned pork chops. 
2 ribs celery, finely chopped 
1/4 cup chopped onion 
2 to 3 tbsp finely chopped red pepper, or pimiento 
3 tablespoons butter 
3 cups cooked rice 
1 large egg, slightly beaten 
1 teaspoon dried parsley 
1 teaspoon poultry seasoning or other herb mixture 
salt and pepper, to taste 
1 pound thin pork cutlets or steaks, pounded flat, or veal scallops 
4 ounces mozzarella cheese slices 

Melt butter in skillet over medium-low heat; saute celery, onion and pepper until softened. Combine with rice then mix in egg and seasonings. Place a few spoonfuls on flattened cutlets, patting the mixture to cover the meat. Roll meat up and place in greased, shallow casserole dish. Repeat with remaining cutlets. Place remaining rice around the cutlets. Bake, uncovered, for about 1 hour. About 5 minutes before the dish is done, cover with mozzarella cheese slices and bake until cheese is melted.
Serves 4.