If you like veal escalope, you’re going to love this recipe for crispy, crumbed ham!
- ½ cup plain flour
- 2 eggs, beaten lightly
- 3 cups stale breadcrumbs
- 4 large (1 cm thick) slices of ham
- 60 g butter, chopped
- 2 tbsps extra virgin olive oil
- 1 tbsp chopped curly parsley
Put the flour, eggs and breadcrumbs into three separate shallow bowls. Take one of the ham slices and dip it into the flour, then the egg, then the breadcrumbs. Set aside. Repeat with the remaining ham slices.
Heat a medium frying pan over a medium-high heat. Add half the butter and half the oil and, when foaming, add two of the ham slices. Cook for 3 mins, turning once, until golden. Transfer to a plate and keep warm. Wipe pan clean and repeat with remaining butter, oil and ham slices.
Sprinkle with parsley and serve the bread crumbed ham with potato wedges and a green salad, if desired.
Bauer/The Australian Women’s Weekly/Photo: Brett Stevens