Andalusian Pork Rolls

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Andalusian Pork Rolls

Bon Appétit, May 1995 Too Busy to Cook


2 tablespoons 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 teaspoons milk

2 large eggs, lightly beaten with 2 teaspoons mi

1 cup (about) plain dried bread crumbs

olive oil (for frying)


Step 1Mix 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.

Step 2Pour 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.

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