Fried Pork Rolls with Ham

• 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

1. Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet.
2. Arrange the cutlets on a work surface and season with pepper.
3. Cover each cutlet with a slice of ham and, starting with the short end, roll tightly into a cylinder.
4. Dust with the flour.
5. In a shallow bowl, beat the eggs with the milk.
6. Put the bread crumbs in another shallow bowl.
7. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly.
8. Transfer to a plate.
9. In a large skillet, heat 1/4 inch of oil until shimmering.
10. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155, about 5 minutes.
11. Transfer the rolls to paper towels.
12. Serve hot, with mayonnaise.

pork loin chops, freshly ground pepper, serrano ham, flour, eggs, milk, bread crumbs, olive oil, mayonnaise

Taken from www.foodandwine.com/recipes/fried-pork-rolls-with-ham (may not work)