| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Reg – janua, Stuffed foo | 6 | Servings | |
INGREDIENTS
| 12 | 1/2" thick Pork Tenderloin cutlets | |
| 6 | Thick cheddar cheese slices | |
| 6 | Ham slices | |
| 1 | Egg; beaten | |
| 1/2 | c | Seasoned bread crumbs |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Pound pork with mallet until flattened to 1/4" thick. Top 6 cutlets with 1 cheese slice and 1 ham slice. Top with remaining 6 cutlets. Pound edges to seal. Season egg with salt and pepper. Dip pork into egg. Coat completely with breadcrumbs. Heat oil in medium skillet over medium-high heat. Add pork and cook til browned, about 5 minutes per side. Recipe by: BA 7/87 Posted to FOODWINE Digest by Stacy Hansen <schansen@PACIFICRIM.NET> on Dec 22, 1997
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