|8||each||pork cutlets, lean||boneless, 1/4 inch thick*|
|4||each||prosciutto||cut into thin slices*|
|1||cup||bread crumbs||seasoned, italian style|
|1/4||cup||olive oil||light or vegetable oil|
|1||each||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.
First published: 1996-01-27 last updated: 2013-04-20
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles