Cookaholics Bulletin Board

We went to Walt Disney World a couple of weeks and my dh had "Costata Di Maiale Alla Valdostana" at the Italian restaurant in Epocot, it was a breaded pork chop, stuffed with prociutto ham, and fontina cheese. The chop had the bone as a "handle", the breading was not heavy and the chop was about 1 inch thick. He really enjoyed it. I'm thinking I can recreate this by taking a pork roast and cutting the chops from it, slitting the chop to add the cheese and prosciutto and doing an egg then bread crumb dip with dried breadcrumbs. Fry to set and then finish in the oven. Sound reasonable to everyone? Any guesses on temp of oven and timing? I'd love to try this the next time we have friends over, it was such a great presentation and the flavour was wonderful.
p.s. I had the "Casarecci" - cavatelli pasta, sweet sausage ragu, tomatoes, Pecorino Romano - it was excellent. I've never made a sausage based ragu before, this is also on my list of things to try soon.

I've always had problems with bread crumbs falling off the pork chop while cooking.

If you're using flour, egg, crumb: The other day I saw someone recommend using corn starch instead of flour. It really worked, all the breading stayed on the pork chops and they looked great.

Fitzie

Thanks Fitzie. I found this via google http://www.italianmade.com/recipes/recipe313.cfm and it looks like a good jump off point. I too have issues with breading sticking, for chicken cutlets I find rice flour as the first layer works great.

Most, if not all, of Disney's recipes are available on line. If that doesn't work the chef will email you the recipe ASAP. They are very good about this!

P.S. We are a little DisneyWorld krazy

thanks Wino....I'll see if it's available. I too am a little obsessed with the mouse.

As am I! I have about 4 months to go until our next trip. It has been too long.

I bet the chef would give you the recipe.