Try these for an easy, decadent and not to mention handsome weekend sandwich treat.
Preheat oven to 250°C.
Place the flour, eggs and breadcrumbs in separate bowls then, working one piece at a time, place the pork in the flour, then the egg and finally the breadcrumbs, ensuring each piece is coated well but any excess is shaken off. Set aside on a tray or plate.
Heat a frying pan with a little oil and add the butter to melt over a medium heat.
Cook the schnitzel in batches, being careful not to overcrowd the pan, turning to brown on each side for 2-3 mins or until cooked through. Transfer to a roasting tray and continue to cook the remaining pieces of pork.
Top each piece of the cooked schnitzel with a slice of prosciutto, a slice of the mozzarella and then sprinkle with the Parmesan. Place in the pre-heated oven and cook for 5-7 mins, or until the cheese has melted.
Slice the buns open and place a good spoonful of tomato passatta on each, then some cos lettuce and finally top with the schnitzel. Serve hot with plenty of napkins.
300 grams breadcrumbs (ideally homemade sourdough crumbs)
80 grams plain flour
2 eggs, lightly beaten
4 pieces pork schnitzel
50 grams butter Cooking oil
4 slices prosciutto
125-gram ball of Divina buffalo mozzarella, drained well and sliced into at least 8 slices
80 grams Parmigiano Reggiano, grated
4 Wild Wheat ciabatta buns, or 8 slices of sourdough loaf
1 baby cos lettuce
200 mls Metelliana tomato passatta