- Eight 1/2-inch-thick boneless pork loin chops (3 ounces each)
- Freshly ground pepper
- 8 thin slices of serrano ham
- All-purpose flour, for dusting
- 2 large eggs
- 1 tablespoon milk
- 1 1/4 cups dry bread crumbs
- Pure olive oil, for frying
- Mayonnaise, for serving
How to make this recipe
- Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet. Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the short end, roll tightly into a cylinder. Dust with the flour.
- In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate.
- In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155°, about 5 minutes. Transfer the rolls to paper towels. Serve hot, with mayonnaise.
The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying.
French fries or another kind of fried potatoes.
These delicious fried pork rolls are possibly the ultimate snack food. There's no reason to pour a serious, brooding wine with theminstead, choose a generously fruity red, such as those produced from the up-and-coming regions in southeastern Spain. Jumilla, Yecla, and Alicante all produce wines made from the lush, spicy Monastrell grape (also known as Mourvèdre).