Andalusian Pork Rolls

• 2 tablespoons minced fresh parsley
• 2 garlic cloves, minced
• 6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
• 6 thin slices serrano ham or prosciutto (about 2 ounces)
• 2 large eggs, lightly beaten with 2 teaspoons milk
• 2 large eggs, lightly beaten with 2 teaspoons mi
• 1 cup (about) plain dried bread crumbs
• olive oil (for frying)

1. Mix parsley and garlic in small bowl.
2. Place pork between 2 sheets of waxed paper.
3. Using mallet, pound pork to 1/4-inch thickness.
4. Cut each pork cutlet into 5x3-inch rectangle.
5. Top each with 1 ham slice.
6. Sprinkle with parsley mixture.
7. Starting at short end, roll up each cutlet; secure with toothpicks.
8. Dip into egg mixture, then coat with bread crumbs.
9. Pour oil into deep medium skillet to depth of 1 inch and heat to 375F.
10. Add pork rolls and fry until golden and cooked through, about 13 minutes.
11. Drain on paper towels.
12. Cut rolls crosswise into 3/4-inch-wide slices.

parsley, garlic, pork loin chops, thin slices serrano ham, eggs, eggs, bread crumbs, olive oil

Taken from www.epicurious.com/recipes/food/views/andalusian-pork-rolls-301 (may not work)