Appetizers » Spicy Pork Rolls
Tenderized pork cutlets are layered with prosciutto and a garlic parcked filling. Sautéed onions, fresh parsley, roasted red tomatoes, Parmesan cheese and lots of garlic make the killer filler. Rolled and then breaded with potato chips, cayenne and another hit of Parmesan, these apps are baked for a quick 20 minutes. Eric Salt assembles a hot-from-the-oven party pleaser that tastes amazing and gives you 12 opportunities to wield a mallet in the comfort of your own kitchen.
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
- 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
- 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
- Season each cutlet with a pinch of salt and pepper
- Cover each cutlet with 1 piece of prosciutto. Refrigerate until ready to use
Make Breading
- 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)
- Heat a skillet on medium heat for 2-3 minutes
- Add 1 tbsp olive oil and onions. Sauté onions until translucent, about 5-10 minutes
Make Garlic Paste, Assemble & Bake
- Preheat oven to 375°
- 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
- Remove cutlets from refrigerator. Cover the prosciutto side of each pork cutlet with 1-2 tbsp of the paste
- Roll tightly and dip each roll in egg, then roll in the breading mixture
- Place seam-side down on the baking sheet; bake 20 minutes or until rolls reach an internal temperature of 140º
- 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
Comments (1)
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Posted Friday, February 11, 2011, at 12:40 pm by Donna Viera:I used BBQ chips, as Eric suggested as an option, and it made a killer crust!!! Served with Honey Mustard sauce. Big hit!
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