Makes 36 bite-size pieces & serves 12 (3 pieces per person)
Ingredients
- 4 boneless pork chops (6-7 oz each)
- pinch of kosher salt
- pinch of pepper
- 12 slices thinly-sliced prosciutto (Italian or domestic)
Breading
- 1 cup cracked pepper potato chips, crushed
- ½ cup shredded Parmesan cheese
- 1 cup breadcrumbs
- cayenne pepper to taste
Garlic Paste
- 1 small onion, chopped
- 1 tbsp olive oil (for onions)
- 1 tbsp tomato paste
- pinch of kosher salt
- pinch of pepper
- 1 roasted red pepper, chopped
- ¼ cup parsley, finely chopped
- 2-3 garlic cloves
- 1-2 tbsp extra virgin olive oil
- shredded Parmesan cheese to taste
Additional Ingredients
- 2 eggs, lightly beaten
- nonstick cooking spray
Special Equipment
- meat mallet/tenderizer
- food processor
- food thermometer
How-to
Layer Pork & Prosciutto
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Slice each pork chop into 3 pork cutlets by placing palm on top of chop, and sliding a knife through top third of chop. Repeat and fillet remaining into 2 pieces. Do this to each of the four chops to total 12 cutlets
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Place pork cutlets on a cutting board between 2 sheets of plastic wrap. Gently pound cutlets thin with a meat mallet, to an even ¼" thickness
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Season each cutlet with a pinch of salt and pepper
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Cover each cutlet with 1 piece of prosciutto. Refrigerate until ready to use
Make Breading
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Combine crushed potato chips, Parmesan cheese and breadcrumbs in a bowl with a pinch of cayenne pepper or more to taste and set aside
Sauté Onions (not demonstrated in video)
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Heat a skillet on medium heat for 2-3 minutes
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Add 1 tbsp olive oil and onions. Sauté onions until translucent, about 5-10 minutes
Make Garlic Paste, Assemble & Bake
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Preheat oven to 375°
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In a food processor, add the sautéed onion, tomato paste, salt, pepper, roasted red pepper (store-bought or roasted stove-top or under the broiler, 5-6 minutes, turning until charred, cooled, peeled and chopped), parsley, garlic, olive oil and a pinch of Parmesan cheese. Pulse ingredients until you get a paste
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Remove cutlets from refrigerator. Cover the prosciutto side of each pork cutlet with 1-2 tbsp of the paste
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Roll tightly and dip each roll in egg, then roll in the breading mixture
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Place seam-side down on the baking sheet; bake 20 minutes or until rolls reach an internal temperature of 140º
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Allow rolls to rest about 5 minutes, then using tongs to hold in place, slice each roll into 3 pieces, skewer with toothpicks and serve alone or with your favorite dipping sauce
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