Ingredients
2
tbsp minced fresh parsley
2 garlic cloves, minced
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
6 thin slices serrano ham or prosciutto (about 2 ounces)
2 large eggs, lightly beaten with 2 tsp milk
1 cup (about) plain dried bread crumbs
Olive oil (for frying)
Directions
1.
Mix parsley and garlic in small bowl.
Place pork between 2 sheets of waxed paper.
Using mallet, pound pork to 1/4-inch thickness.
Cut each pork cutlet into 5x3-inch rectangle.
Top each with 1 ham slice.
Sprinkle with parsley mixture.
Starting at short end, roll up each cutlet; secure with toothpicks.
Dip into egg mixture, then coat with bread crumbs.
Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes.
Drain on paper towels.
Cut rolls crosswise into 3/4-inch-wide slices.
New-York Restaurants
