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Spinach & Gouda Stuffed Pork Cutlets

Total Time

Prep/Total Time: 30 min.


2 servings

This started as a restaurant copycat dish at home. Cheese just oozes out of the center, and mustard lends a lot of flavor. —Joan Oakland, Troy, Montanta
Spinach & Gouda Stuffed Pork Cutlets Recipe photo by Taste of Home
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  • 3 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 pork sirloin cutlets (3 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 slices smoked Gouda cheese (about 2 ounces)
  • 2 cups fresh baby spinach
  • 2 tablespoons horseradish mustard


  1. Preheat oven to 400°. In a shallow bowl, mix bread crumbs and Parmesan cheese.
  2. Sprinkle tops of cutlets with salt and pepper. Layer end of each with Gouda cheese and spinach. Fold cutlets in half, enclosing filling; secure with toothpicks. Brush mustard over outsides of pork; dip in bread crumb mixture, patting to help coating adhere.
  3. Place on a greased foil-lined baking sheet. Bake until breading is golden brown and pork is tender, 12-15 minutes. Discard toothpicks before serving.

Nutrition Facts

1 stuffed cutlet: 299 calories, 16g fat (7g saturated fat), 91mg cholesterol, 898mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 30g protein.

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