| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Andalusian |
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Minced fresh parsley |
| 2 |
|
Garlic cloves; minced |
| 1 |
|
Thick boneless pork loin chops; (about 3 ounces |
|
|
; each) |
| 6 |
|
Thin slices serrano ham or prosciutto; (about 2 ounces) |
| 2 |
lg |
Eggs; lightly beaten with |
|
|
; 2 teaspoons milk |
| 1 |
c |
Plain dried bread crumbs; (about) |
|
|
Olive oil; (for frying) |
INSTRUCTIONS
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
375F. 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.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 143 Calories (kcal); 9g Total Fat; (56% calories from
fat); 12g Protein; 4g Carbohydrate; 374mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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