Stuffed Pork Loins, Ham and Cheese Pockets
6 loin Booklets
6 slices of cheese
6 slices of ham
Olive oil for frying.
Extend the pork loins on a clean surface and salt.
Then we cover each piece with a slice of cheese and a slice of ham.
Fold the loins and coat each with breadcrumbs and beaten egg.
For the pockets not open when we fry them, we can close the edges of each with one or two tooth picks.
Heat olive oil on high and fry the pockets on each side, to golden brown.
Once removed from the fire, we must put the cooked pockets on a plate with paper towel to absorb excess oil.
28 de septiembre de 2016
Posted by Brenda A. Ysaguirre at 3:00