Andalusian Pork Rolls

2 tbsp minced fresh parsley
2 garlic cloves, minced
6 (1-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
1 cup plain dried bread crumbs, (about)
olive oil, (for frying)

Mix parsley and garlic in small bowl.

Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.

Pour oil into deep medium skillet to depth of 1 inch and heat to 375F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

Servings: 6