Recipe - Andalusian Pork Rolls

2 tablespoon 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 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 1/4inch thickness. Cut each
pork cutlet into 5x3inch 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
3/4inchwide 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 One half Lean Meat; One half Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.