took 150g pork chop and removed fat. Butterfly cut the chop till and open flat. Tenderize so it's relatively uniform. Place aprox 15g proscuitto on the pork and follow with about 10g swiss cheese.
I then egged the edges with some scrambled egg and rolled them up so the roll was in line with the butterfly. I secured the ends with a metal pin, but toothpicks would work.
Next I placed them in the scrambled egg and then dregged them through a ground oatmeal, and herb mixture (rosemary, parsely, basil)
I placed them on a pan and put them in an oven at about 375 for 45 mins.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
the only time I haven't had cheese leakage in any recipe of this kind is when I used a pretty big breast, pounded rather thin, and then rolled that sucker like a burrito. So, I usually just expect a small amount of leakage as part of the territory.
the only time I haven't had cheese leakage in any recipe of this kind is when I used a pretty big breast, pounded rather thin, and then rolled that sucker like a burrito. So, I usually just expect a small amount of leakage as part of the territory.
I watched a cooking tv show once...food 911...that addressed this issue, but it was so long ago. SIGH
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
I think it's easier to seal up if you don't care about low calorie, relatively. But if you care, and aren't using breadcrumbs and potentially some starches and stuff, it becomes more difficult.
Which is funny, cuz I've made chicken kiev with no problems, and you think it'd be harder to stop butter from leaking than cheese, but *shrug*
America's Test kitchen had a show where they addressed more stuffing in a tenderloin and basically they cut it into thirds for one very long strip and rolled it.
You'd need a very thick pork chop for that and/or a very sharp knife, however.
I think it's easier to seal up if you don't care about low calorie, relatively. But if you care, and aren't using breadcrumbs and potentially some starches and stuff, it becomes more difficult.
Which is funny, cuz I've made chicken kiev with no problems, and you think it'd be harder to stop butter from leaking than cheese, but *shrug*
I've seen some recommendations to use hazelnut flour for breading. Not having tried it I can't say how well it would work, but it sounds good.
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Pork Cordon Bleu
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