Andalusian Pork Rolls
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Parsley (minced fresh)Directions:
1
Mix parsley and garlic in small bowl
2
Place pork between 2 sheets of waxed paper
3
Using mallet, pound pork to 1/4-inch thickness
4
Cut each pork cutlet into 5x3-inch rectangle
5
Top each with 1 ham slice
6
Sprinkle with parsley mixture
7
Starting at short end, roll up each cutlet; secure with toothpicks
8
Dip into egg mixture, then coat with bread crumbs
9
Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F
10
Add pork rolls and fry until golden and cooked through, about 13 minutes
11
Drain on paper towels
12
Cut rolls crosswise into 3/4-inch-wide slices
13
Mix parsley and garlic in small bowl
14
Place pork between 2 sheets of waxed paper
15
Using mallet, pound pork to 1/4-inch thickness
16
Cut each pork cutlet into 5x3-inch rectangle
17
Top each with 1 ham slice
18
Sprinkle with parsley mixture
19
Starting at short end, roll up each cutlet; secure with toothpicks
20
Dip into egg mixture, then coat with bread crumbs
21
Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F
22
Add pork rolls and fry until golden and cooked through, about 13 minutes
23
Drain on paper towels
24
Cut rolls crosswise into 3/4-inch-wide slices