Pork Cordon Bleu

1. Trim all fat from the edges of the boneless pork chops. One at a time, place the trimmed pork chops in a 1 gallon zip closure plastic bag or between 2 sheets of plastic wrap and using the flat side of a meat mallet, gently pound the pork into 1/8-inch thick scallopini. Continue until all the pork chops have been turned into scallopini.

2. Working with one scallopini at a time and working on a clean, flat work surface lay out a sheet of plastic wrap large enough to accommodate the scallopini you are working with. Place the scallopini on top of the sheet of plastic and lay 2 slices of the prosciutto neatly over the top to cover the scallopini and sprinkle 1/4 of the grated cheese over the prosciutto. Tuck in the sides of the scallopini as well as possible (this will keep the cheese from “oozing out” as you fry) and, using the plastic wrap as an aid, roll the scallopini tightly in a jellyroll manner inside the plastic wrap as to create a “sausage” whose skin becomes the plastic wrap. Squeeze the “sausage” gently to seal and twist both ends of the wrap tightly. Repeat process until all the scallopini, prosciutto, and cheese have been used.

3. Place the scallopini “sausages” in the refrigerator for about 30 minutes to allow the form to “set”.

4. In the meanwhile, create a breading station by seasoning the flour with the salt and pepper on one dish, mixing the bread crumbs with thyme, garlic and kosher salt, pepper, and 2 tablespoons of melted butter (the butter will help the crust brown) on another plate, and beat together the eggs in a bowl.

5. Working with one scallopini “sausage” at a time, remove the plastic wrap, lightly dust the unwrapped “sausage” with flour mixture, dip it into the egg mixture and gently coat in the bread crumbs and place the breaded “sausage” on the prepared cookie sheet; continue until all the “sausages” have been breaded.

6. Melt the remaining 2 tablespoons of butter and 2 tablespoons of olive oil in a sauté pan over medium heat. When the foam subsides, fry sausages until they are golden browned on all sides and cooked through; 5 minutes. As the “sausages” finish, remove them to a paper towel lined plate to drain.

7. Working with one “sausage” at a time, remove the drained “sausage” to a clean cutting board and cut the “sausage” into 1-inch thick pinwheels and arrange the pinwheels on a serving platter.

Serve immediately accompanied by Marsala Sauce, Madeira Sauce, or Peach Chutney and an appropriate vegetable.