Recipe(tried): My Grandmother's Spadini

MY GRANDMOTHER'S SPADINI

Pork cutlets pounded thin
Italian bread crumbs
Parsley
Grated Parmesan Cheese
2 eggs
Parsley
Imported provolone
Extra virgin olive oil
Toothpicks

Finely chop parsley and add them to the bread crumbs in a large bowl. Add (1/2 cup - 1 cup) of grated Parmesan cheese. Stir with a fork until mixed evenly. Stir in olive oil, about a 1/4 cup at a time, and then mix with a fork. When clumps form press with fork against side of bowl. Keep added olive oil and working bread crumb mixture until just moist enough to mold the bread crumbs into small balls without quickly falling apart.

Cut up provolone in to chunks about 1/2 inch in size.

Place a piece of pork cutlet on a platter. The cutlet should be facing with the longer side pointing away from you. Cutlet might be a-symmetrical so once it is facing longways, make sure the wider of the two ends is closer to you. Take a soup spoon full of moist bread crumb and put them on the cutlet in a ball about 1/2 from the edge closest to you. Place two pieces of provolone on top. Carefully pick up the edge of the cutlet closest to you and roll it away from you covering the bread crumbs and cheese. You should fold the sides in so that the bread crumbs and cheese don't fall out (this is an art). Keep rolling until the whole cutlet is wrapped. The cutlet should be about the size and shape of an egg roll. Place two tooth picks through the spadini to keep it intact.

Repeat until all are done.

In a small bowl beat two eggs with a fork. Take the formed spadinis and dip each one in the egg. Take it out of the egg and place it into the bread crumb bowl (this works best with two people, and egger and breader). Complete coat the spadini and place onto a baking sheet coated with olive oil cooking spray.

Once all spadinis are on the tray, bake on the center rack in a 450 degree F oven. Turn every 5 minutes. Cook until nice brown color and cheese starts to become visible.