4 pork chops
1/2 cup all-purpose flour seasoned with salt and pepper
1 large egg, beaten
2/3 cup breadcrumbs
1/2 cup butter
4 slices of cooked prosciutto
120 g mozzarella or bel paese cheese
Sauce:
60 g cooked prosciutto
1 medium onion
1 sprig of parsley
1 carrot
3 tablespoons olive oil
750 g peeled tomatoes
1/2 cup plus 2 tablespoons white wine
salt and pepper to taste, a pinch of oregano
4 pork chops
1/2 cup all-purpose flour seasoned with salt and pepper
1 large egg, beaten
2/3 cup breadcrumbs
1/2 cup butter
4 slices of cooked prosciutto
120 g mozzarella or bel paese cheese
Sauce:
60 g cooked prosciutto
1 medium onion
1 sprig of parsley
1 carrot
3 tablespoons olive oil
750 g peeled tomatoes
1/2 cup plus 2 tablespoons white wine
salt and pepper to taste, a pinch of oregano
Choose pork chops of the same size and beat them until they become very thin
Coat in seasoned flour, then in beaten egg
Cover each chop evenly with breadcrumbs, pressing firmly with a wide knife
Fry the chops, two at a time, in melted butter
Fry for 3 minutes on each side
Place the chops on a platter
Cut the prosciutto slices to match the size of the meat and place them on top
Cover the prosciutto with mozzarella or bel paese cheese and bake in a hot oven just until the cheese starts to melt
Surround with sauce
Sauce:
Chop the prosciutto into small pieces
Peel and finely chop the onion
Wash and finely chop parsley, grate carrot
Fry everything together in olive oil for 5-8 minutes or until it is soft
Add tomatoes and white wine
Add seasoning and oregano
Let it simmer gently for another 10 minutes before using, stirring frequently.
