Busters Recipes

Andalusian Pork Rolls


 2 tbl 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 lrg  Eggs, lightly beaten with 2 teaspoons milk
 1 cup  Plain dried bread crumbs, (about)
  
   Olive oil, (for frying)

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.

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