• 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

Layer Pork & Prosciutto

1. 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
2. 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
3. Season each cutlet with a pinch of salt and pepper
4. Cover each cutlet with 1 piece of prosciutto. Refrigerate until ready to use

Make Breading

1. 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)

1. Heat a skillet on medium heat for 2-3 minutes
2. Add 1 tbsp olive oil and onions. Sauté onions until translucent, about 5-10 minutes

Make Garlic Paste, Assemble & Bake

1. Preheat oven to 375°
2. 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
3. Remove cutlets from refrigerator. Cover the prosciutto side of each pork cutlet with 1-2 tbsp of the paste
4. Roll tightly and dip each roll in egg, then roll in the breading mixture
5. Place seam-side down on the baking sheet; bake 20 minutes or until rolls reach an internal temperature of 140º
6. 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