Pork Cordon Bleu
4 boneless pork chops – each about 4 ounces
2 ounces proscuitto or wafer-thin ham
2 ounces Swiss cheese – cut into 2 Ã— 1/4" rectangles
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg – beaten with water
1 teaspoon water
1/2 cup fine dry bread crumbs
2 teaspoons butter
Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.
In large frying pan, melt butter. Add pork and cook 10-12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley.