PORVOLONE RECIPES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
• Place seasoned bread crumbs on flat dish.
• Press both sides of the chicken into the crumbs.
• Place coated chicken pieces in a greased 9x13 inch baking dish.
• Sprinkle with Italian seasoning (if using) and top with provolone cheese.
• Dot with butter.
• Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.

Steps:

• To prepare the sausage and provolone pork loin rolls , start by rinsing the porcini mushrooms thoroughly, before soaking them for 10-15 minutes in warm water 1 so that they rehydrate. Cut 6 slices from the loin and tenderize them with a meat tenderizer (2-3).
• Keeping the skin on the sausage, cut it into 6 pieces of around 4 inches (9 cm) in length, or the same width as the meat slices 4 . Next, cut 12 pretty thin slices of provolone 5 . Season the slices with salt and pepper, lay the sausage on top 6
• and cover with a couple of slices of provolone 7 . Roll the whole thing up 8 and fasten with kitchen string 9 .
• Dredge the rolls in the flour 10 and set aside for a moment. Pour a drizzle of oil and the butter into a frying pan 11 . Allow it to melt, then add the herbs and spices: the sage, the rosemary, and the whole clove of garlic, peeled 12 .
• Place the rolls in the pan and brown them 13 , turning often, over medium heat until the meat is well sealed on all sides. Season with salt and pepper to taste, then drain the mushrooms well 14 and add to the rolls 15 .
• Add the Marsala wine 16 , and as soon as the alcohol has evaporated (this will only take a few moments) 17 , pour in the light cream 18 .
• Cover with a lid 19 and cook over low heat for around 20 minutes. Add a little water at a time 20 , if necessary, to prevent the cooking liquid from becoming too thick. Once cooked, everything should be creamy. Serve your sausage and provolone pork loin rolls piping hot 21 .