4 boneless pork chops, each about 4 ounces
2 ounces of proscuitto or wafer-thin ham
2 ounces of swiss cheese, cut into 2 x 1/4 inch rectangles
1 teaspoon of dried thyme leaves
1/2 cup of flour
1 large egg, beaten with 1 teaspoon of water
1/2 cup of fine dry bread crumbs
2 teaspoons of 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 1/2-ounce proscuitto and 1 piece of cheese.
Sprinkle with 1/4 teaspoon thyme.
Roll the chops to enclose filling.
Coat with flour, dip in egg wash and roll in bread crumbs.
In a large frying pan, melt the butter.
Add the pork and cook 10 to 12 minutes, turning frequently to brown all sides.
Garnish with lemon wedges and parsley sprigs.