Lencatina

Method

1. Take the pork slices and pound them with a meat mallet to flatten.
2. Sprinkle breadcrumbs onto the meat and continue pounding to make them adhere.
3. Repeat for two slices per serving.
4. Place prosciutto crudo on one slice, fat side inward.
5. Add sliced mozzarella on top.
6. Close with the other slice of meat.
7. Beat the edges to seal, then press with the tip of the mallet or a spatula to compact.
8. Dip in beaten egg, then coat in breadcrumbs (use one hand for wet, one for dry).
9. Fry in a pan with butter and vegetable broth at 160°C, basting the top with hot oil.
10. Drain the fried meat and place it in the remaining broth; cook for 15-20 minutes until the broth thickens.
11. Plate and spoon the sauce over the meat.