Directions:
- Season each chop with salt and pepper. Dredge each chop first in the flour, then in the egg, and then in the bread crumbs. Make sure to coat thoroughly in each stage. In a large saute pan heat olive oil and butter place breaded chops in pan and brown on both sides. Once chops are golden brown remove to a plate and place a slice of the prosciutto di Parma on top of each hot chop. Sprinkle lightly with Parmigiano-Reggiano and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.95 Kcal (2566 kJ) | ||
| Calories from fat | 287.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.94g | 49% | |
|---|---|---|---|
| Cholesterol | 125.89mg | 42% | |
| Sodium | 499.47mg | 21% | |
| Potassium | 176.48mg | 4% | |
| Total Carbs | 62.88g | 21% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 17.16g | 34% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.5mg | 20% | |
| Calcium | 120.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 417.54 Kcal (1748 kJ) | ||
| Calories from fat | 195.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.75g | 49% | |
|---|---|---|---|
| Cholesterol | 85.75mg | 42% | |
| Sodium | 340.24mg | 21% | |
| Potassium | 120.22mg | 4% | |
| Total Carbs | 42.83g | 21% | |
| Sugars | 2.21g | 13% | |
| Dietary Fiber | 2.48g | 15% | |
| Protein | 11.69g | 34% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 20% | |
| Calcium | 81.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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