| 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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