Recipe By : (C) 1995 Cole Group, Inc.
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 boneless lean pork cutlets -- 1/4 inch thick
6 ounces cheddar cheese
4 prosciutto -- cut into thin slices
1 egg -- lightly beaten
1 cup Italian-style seasoned dried bread crumbs
1/4 cup light olive oil or vegetable oil
1 lemon
cut lengthwise into 4 wedges -- for garnish
Trim away any fat or connective tissues from pork. Between 2 sheets of waxed
paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until
flattened to about 1/8 inch thick. Trim cheese and ham to a size slightly
smaller than cutlets.
Top four of the cutlets with a slice of cheese and a slice of ham. Cover
with remaining cutlets and pound edges lightly to seal together. Holding each
sandwich together dip both sides in egg, then into bread crumbs to coat
completely. Place on waxed paper.
In a heavy, 10-inch skillet over high heat, heat oil until rippling. Lower
heat to medium-high, add cutlets, and cover with a spatter shield if desired.
Cook until cutlets are cooked through (about 5 minutes per side). Remove from
pan with slotted spatula, draining off oil, and serve hot, garnished with
lemon wedges.
