Monday, March 2, 2009

Love pork?

image via
from the kitchen of Mario Batali

8 1/2-inch thick boneless pork loin chops (3 ounces each)
Freshly ground pepper
8 thin slices of serrano (I used prosciutto) ham
All-purpose flour , for dusting
2 large eggs
1 Tbsp. milk
1 1/4 cups dry bread crumbs
Pure olive oil , for frying
mayonnaise (I used lemon aioli and can't imagine mayo would be better), for serving

Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet (make sure to use the bag.) Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the long end, roll tightly into a cylinder. Dust with the flour.

In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155°, about 5 minutes (you want a nice brown color.) Transfer the rolls to paper towels (I didn't do this step and it was fine.) Serve hot, with mayonnaise or lemon aioli...recipe below. ENJOY!!!

***The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying. The next time I make this I will try to make them ahead of time so that I can have the big mess cleaned up before dinner.

image via

Lemon Aioli
from the kitchen of Giada De Laurentiis

2/3 cup mayonnaise
1 lemon, zested
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

***I served this main dish with asparagus and we were able to dip the vegetable and pork dish in the lemon aioli. =)

1 comment:

Sonia said...

Nothing to do with this post, but I came across these fabulous dishes today, and thought of you...I think you might like them. I love them!