White ham rolls with Reblochon AOP and pistachio breading

Ingredients

3 servings

• 1 Reblochon de Savoie PDO
• 6 slices of cooked ham
• 2 eggs
• 100 g breadcrumbs
• 100 g pistachios

Steps

1. 1

   Cut a slice of Reblochon AOP lengthwise and place it in the middle of a slice of ham before rolling it up.

2. 2

   Incorporate the crushed pistachios into the breadcrumbs and mix well.

3. 3

   Beat 2 eggs, then add salt and pepper. Dip each ham roll in the egg, then in the pistachio breadcrumbs, and fry for 5 minutes on each side over low heat.