Pork Rolls Cordon Bleu
I paired it with some fettuccini noodles cooked with Italian seasoning and garlic, then I added a little bit of grated parmesan. The broccoli is just plain old broccoli steamed with salt and pepper.
Pork Rolls Cordon Bleu 4 servings – 5 WW Points each
Ingredients 2 1/2 pounds pork cutlets, raw 4 (1-oz) slices reduced sodium ham 2 (1-oz) slices reduced-fat Swiss cheese, halved 3 tablespoons plain dry bread crumbs 1 tablespoon reduced-calorie mayonnaise 1/4 cup dry white wine 1/4 cup reduced-sodium chicken broth 1 teaspoon butter
Preparation Top each cutlet with a slice of ham and then half a slice of cheese. Roll up jelly-roll fashion and secure with toothpicks.
Spread the breadcrumbs on a plate or sheet of wax paper. Brush the pork rolls with mayonnaise; dip in the crumbs, pressing down to coat.
Spray a large non-stick skillet with non stick spray and set over medium-high heat. Add the pork rolls and saute until browned all over, about 5 minutes. Add the wine, broth and butter; bring to a boil. Cover, reduce the heat and simmer until the pork is heated through and sauce thickens, about 5 minutes longer.