Pork parmigiana braciole
- 1 x 2kg pork scotch
- 200g panko breadcrumbs
- 2 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp cracked black pepper
- 2 tsp chilli flakes (optional)
- ½ medium red capsicum, finely diced
- 200g grated cheese
- ½ cup basil leaves
- 1 cup parsley leaves
- 200g water
- Trim both bacon rashers to slightly thicker than the fillets.
- Wrap bacon around each fillet and secure with skewer/toothpick. The rasher should sit higher than the fillet, creating a “well” on the top.
- Dice bacon trimmings and place on top of the fillets.
- Season with garlic and herb salt and smoky BBQ seasoning.
- Sprinkle rosemary on top.
- Put one spinach leaf in the centre of each fillet and top with a round of harissa butter.
- Garnish with a sprig of rosemary.
Pork parmagiana braciole ingredients
Pork, panko breadcrumbs, sweet paprika, garlic powder, salt, cracked black pepper, chilli flakes, red capsicum, grated cheese (You must include all the ingredients from the label), basil, parsley, water
Ingredients Listing – Disclaimer
All Pork Butchers value added products legally must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list below that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
