PORK, MOZZARELLA AND PARMIGIANA SANDWICHES
Try these for an easy, decadent and not to mention handsome weekend sandwich treat.
Ingredients
300 grams breadcrumbs (ideally homemade sourdough crumbs)
80 grams plain flour
2 eggs, lightly beaten
4 pieces pork schnitzel
50 grams butter Cooking oil
4 slices prosciutto
125-gram ball of Divina buffalo mozzarella, drained well and sliced into at least 8 slices
80 grams Parmigiano Reggiano, grated
4 Wild Wheat ciabatta buns, or 8 slices of sourdough loaf
1 baby cos lettuce
200 mls Metelliana tomato passatta
Method
Preheat oven to 250°C
Place the flour, eggs and breadcrumbs in separate bowls then, working one piece at a time, place the pork in the flour, then the egg and finally the breadcrumbs, ensuring each piece is coated well but any excess is shaken off. Set aside on a tray or plate
Heat a frying pan with a little oil and add the butter to melt over a medium heat
Cook the schnitzel in batches, being careful not to overcrowd the pan, turning to brown on each side for 2-3 mins or until cooked through. Transfer to a roasting tray and continue to cook the remaining pieces of pork
Top each piece of the cooked schnitzel with a slice of prosciutto, a slice of the mozzarella and then sprinkle with the Parmesan. Place in the pre-heated oven and cook for 5-7 mins, or until the cheese has melted
Slice the buns open and place a good spoonful of tomato passatta on each, then some cos lettuce and finally top with the schnitzel. Serve hot with plenty of napkins