The pan-fried pork ham is a succulent second course that is very easy and quick to prepare. At my house, pork ham is usually accompanied by “papaccelle,” which are small, round, sweet peppers marinated in vinegar. The peculiarity of this preparation lies in the fact that the meat, although fried, will not be dry; indeed, it will not be necessary to marinate or pound them with a meat tenderizer to achieve a final texture that is extremely soft and juicy inside, a real delicacy.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4 slices pork ham
- to taste salt and pepper
- to taste breadcrumbs
- to taste vegetable oil for frying
Preparation
In a large flat plate, pour enough breadcrumbs to coat the 4 slices of pork.
Put some oil in a large non-stick pan and bring it to temperature.
Pork ham slices are often large and long; we can also divide them in half to shorten the time or facilitate the cooking.
Thoroughly coat the pork ham slices on both sides and shake off the excess breadcrumbs.
As soon as the oil is hot, fry the pork ham slices. Depending on the thickness, they need to cook for about 1 or 3 minutes per side over high heat, being careful not to burn them. Turn them using tongs (not forks); the meat should not be pierced to prevent it from becoming dry.
When the slices are golden on both sides, remove them from the oil and place them on a serving plate. Salt and pepper to taste and serve immediately. They will melt in your mouth with their tenderness.
As for the thickness, you can have them sliced thinly or about half an inch; obviously, the thinner the meat, the faster it will cook. The slices in the photo are approximately half an inch thick.
Extra idea. Personally, I like to add some freshly chopped basil by hand when I sprinkle them with salt and pepper; it gives an even more inviting aroma. Fill a sandwich with the pan-fried pork ham; it is simply delicious.
