Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. Pound two chops into an even thickness between sheets of plastic wrap, being carefully not to tear the chops. Place one of the slices of prosciutto in the center of one of the chops. Place two of the sage leaves over the prosciutto and top with the slice of cheese. Top with the remaining pounded chop and press around the edges to seal the "packet." Set aside and repeat with remaining chops. | 2. When all packets are prepared, spread the flour on a plate and season with salt and pepper. Crack the eggs into a pie plate or other flat, shallow vessel and beat well. Place the breadcrumbs and parmesan on another plate and stir to combine. Dredge both sides of one of the packets in the flour, shaking off any excess. Dip into the egg, coating well on each side and allowing excess egg to drip back into the pie plate. Dredge both sides of the packet in the breadcrumb-Parmesan mixture and place on a plate. Continue until all packets are coated. (May be made ahead up to this point, covered tightly with plastic wrap and refrigerated.). | 3. Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. When hot, add three of the packets and brown well on both sides, about 2 minutes per side. Remove to a baking dish or baking sheet and set aside. Repeat with remaining butter, oil and packets. When all packets are done, place baking sheet in the oven and bake for 10 to 15 minutes, until packets are cooked through. (Internal temperature will read 165 degrees when the packets are done.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	12	thin	boneless	-	-	-	-
prosciutto	3		cut	-	-	-	-
fontina cheese	6	thin		-	-	-	-
sage leaf	12			-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
sea salt black pepper			ground	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
bread crumb	1 1/2	1/2	seasoned	639.9	116.6076	21.627	8.586
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
butter	2	tablespoons	divided	171.0	7.857	5.343	14.4
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.