Pork booklets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 1/2\" thick Pork Tenderloin cutlets | |
| 6 | Thick cheddar cheese slices | |
| 6 | Ham slices | |
| 1 | Egg; beaten | |
| ½ | cup | Seasoned bread crumbs |
| 2 | tablespoons | Vegetable oil |
Directions
Pound pork with mallet until flattened to ¼" 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@...> on Dec 22, 1997