Name: Stuffed Potato Escalopes Ham Mozzarella: A Delicious Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 large baking potatoes (Russet or Yukon Gold preferred); 4 slices cooked ham, about 1/8 inch thick; 4 ounces fresh mozzarella cheese, sliced into 1/4 inch thick pieces; 1/2 cup all-purpose flour; 2 large eggs, lightly beaten; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 1 teaspoon dried Italian herbs (oregano, basil, thyme); 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Vegetable oil, for frying; Optional: Fresh parsley, chopped, for garnish; Optional: Marinara sauce, for serving

Stuffed Potato Escalopes Ham Mozzarella: Prepare to embark on a culinary adventure that will redefine your perception of the humble potato! Imagine biting into a crispy, golden-brown potato exterior, giving way to a warm, savory explosion of ham and melted mozzarella. This isn't just a side dish; it's a complete flavor experience that's surprisingly easy to create.

While the exact origins of potato escalopes are somewhat shrouded in mystery, the concept of stuffing potatoes with delicious fillings has been a culinary tradition across various cultures for centuries. Think of the loaded baked potatoes of the American West or the potato dumplings of Eastern Europe – each a testament to the potato's versatility and comforting nature. Our version, featuring the classic combination of ham and mozzarella, draws inspiration from Italian cuisine, where simple, high-quality ingredients are celebrated.

What makes these stuffed potato escalopes ham mozzarella so irresistible? It's the perfect balance of textures and tastes. The crispy potato provides a satisfying crunch, while the creamy mozzarella and savory ham create a melt-in-your-mouth sensation. They are incredibly versatile, perfect as an appetizer, a light lunch, or even a satisfying side dish to your favorite protein. Plus, they are a fantastic way to use up leftover ham! Get ready to impress your family and friends with this delightful and surprisingly simple recipe.

Ingredients:

4 large baking potatoes, Russet or Yukon Gold preferred
4 slices cooked ham, about 1/8 inch thick
4 ounces fresh mozzarella cheese, sliced into 1/4 inch thick pieces
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
Optional: Fresh parsley, chopped, for garnish
Optional: Marinara sauce, for serving

Preparing the Potatoes:

Wash and scrub the potatoes thoroughly. You want to remove any dirt or debris from the skin.
Boil the potatoes until tender. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 20-25 minutes, or until the potatoes are easily pierced with a fork. Be careful not to overcook them, as they will become too mushy to work with.
Drain the potatoes and let them cool slightly. Once the potatoes are cooked, drain them in a colander and let them cool for about 10-15 minutes, or until they are cool enough to handle without burning yourself. They should still be warm, but not too hot.
Peel the potatoes. Using a paring knife, carefully peel the skin from the potatoes. Be careful, as they will still be warm.
Slice the potatoes into 1/2-inch thick rounds. Using a sharp knife, carefully slice each potato into rounds that are about 1/2 inch thick. Try to make the slices as uniform as possible so they cook evenly.

Assembling the Escalopes:

Prepare the ham and mozzarella. Make sure your ham is sliced and your mozzarella is ready to go. If your mozzarella is in a large block, slice it into pieces that are slightly smaller than the potato rounds.
Assemble the stuffed potato escalopes. Take one potato slice and top it with a slice of ham and a slice of mozzarella. Then, top it with another potato slice to create a sandwich. Repeat this process with the remaining potato slices, ham, and mozzarella. You should end up with four stuffed potato escalopes.

Preparing the Breading Station:

Set up your breading station. You'll need three shallow dishes for the breading process.
Dish 1: Flour. Place the all-purpose flour in the first dish.
Dish 2: Eggs. In the second dish, whisk the eggs lightly with a fork.
Dish 3: Breadcrumbs. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.

Breading the Escalopes:

Dredge in flour. Take one stuffed potato escalope and dredge it in the flour, making sure to coat all sides evenly. Shake off any excess flour. This helps the egg adhere better.
Dip in egg. Dip the floured escalope into the beaten egg, making sure it is completely coated. Let any excess egg drip off.
Coat in breadcrumbs. Finally, dredge the escalope in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to all sides. Make sure the entire escalope is covered in breadcrumbs.
Repeat. Repeat the breading process with the remaining stuffed potato escalopes.

Cooking the Escalopes:

Heat the oil. Pour about 1/2 inch of vegetable oil into a large skillet. Heat the oil over medium heat until it is hot enough for frying. You can test the oil by dropping a small breadcrumb into it; if it sizzles and turns golden brown quickly, the oil is ready. Be careful not to overheat the oil, as it can burn the escalopes.
Fry the escalopes. Carefully place the breaded potato escalopes into the hot oil, making sure not to overcrowd the skillet. Fry them for about 3-4 minutes per side, or until they are golden brown and crispy.
Monitor the heat. Adjust the heat as needed to prevent the escalopes from burning. If they are browning too quickly, reduce the heat slightly.
Remove and drain. Once the escalopes are golden brown and crispy, remove them from the skillet with a slotted spoon and place them on a wire rack lined with paper towels to drain off any excess oil.

Serving:

Garnish (optional). Sprinkle the fried potato escalopes with fresh chopped parsley, if desired.
Serve immediately. Serve the stuffed potato escalopes immediately while they are still hot and crispy.
Serving suggestions. These stuffed potato escalopes are delicious on their own as an appetizer or side dish. You can also serve them with a side of marinara sauce for dipping. They also pair well with a simple green salad or roasted vegetables.

Tips for Success:

Don't overcook the potatoes. Overcooked potatoes will be too mushy to slice and stuff.
Use good quality ham and mozzarella. The flavor of the ham and mozzarella will greatly impact the overall taste of the dish.
Make sure the oil is hot enough. If the oil is not hot enough, the escalopes will absorb too much oil and become greasy.
Don't overcrowd the skillet. Overcrowding the skillet will lower the oil temperature and prevent the escalopes from browning properly.
Serve immediately. The escalopes are best served immediately while they are still hot and crispy.

Variations:

Cheese variations. Try using different types of cheese, such as provolone, fontina, or Gruyere.
Meat variations. Instead of ham, you can use prosciutto, salami, or cooked bacon.
Vegetarian option. For a vegetarian option, omit the ham and add roasted vegetables, such as bell peppers, zucchini, or eggplant.
Spice it up. Add a pinch of red pepper flakes to the breadcrumb mixture for a little heat.

Make Ahead Tips:

Prepare the potatoes in advance. You can boil and peel the potatoes a day ahead of time. Store them in the refrigerator until ready to use.
Assemble the escalopes ahead of time. You can assemble the stuffed potato escalopes a few hours ahead of time. Store them in the refrigerator until ready to bread and fry.
Do not bread ahead of time. It is best to bread the escalopes just before frying, as the breadcrumbs can become soggy if they sit for too long.

Storage Instructions:

Store leftovers in the refrigerator. Leftover stuffed potato escalopes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes, or until heated through and crispy.

Conclusion:

And there you have it! These Stuffed Potato Escalopes with Ham and Mozzarella are truly a culinary adventure waiting to happen. I know, I know, there are a million potato recipes out there, but trust me on this one. The combination of the crispy, golden-brown potato exterior, the savory ham, and that gloriously melted mozzarella is simply irresistible. It's comfort food elevated to something truly special, perfect for a weeknight dinner or a weekend treat. Why is this a must-try? Well, beyond the incredible flavor profile, it's surprisingly versatile and relatively easy to make. We're talking about a dish that's satisfying, visually appealing, and guaranteed to impress your family and friends. Plus, who doesn't love potatoes? They're the ultimate blank canvas for deliciousness, and this recipe really lets them shine. The slight crispness of the potato gives way to a soft, yielding interior, perfectly complementing the salty ham and creamy mozzarella. It's a textural and flavor explosion in every bite! But the fun doesn't stop there! Feel free to get creative with your fillings. If you're not a fan of ham, try using prosciutto, cooked bacon, or even some shredded chicken. For vegetarians, consider adding sautéed mushrooms, spinach, or roasted red peppers. You could even experiment with different cheeses! Provolone, Gruyere, or even a sharp cheddar would all be fantastic alternatives to mozzarella. Serving Suggestions and Variations: These Stuffed Potato Escalopes are delicious on their own, but they also pair beautifully with a variety of sides. A simple green salad with a light vinaigrette is a classic choice, providing a refreshing contrast to the richness of the escalopes. Roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, would also be a great addition. For a more substantial meal, consider serving them with a side of creamy polenta or a hearty tomato sauce. If you're looking for a lighter option, you could serve the escalopes as an appetizer or a snack. Cut them into smaller pieces and serve them with a dipping sauce, such as marinara sauce, pesto, or even a simple garlic aioli. They're also perfect for parties and gatherings, as they can be made ahead of time and reheated just before serving. Another variation you might enjoy is adding a sprinkle of fresh herbs to the potato mixture. Chopped parsley, chives, or thyme would all add a lovely aroma and flavor. You could also add a pinch of garlic powder or onion powder to the potato mixture for an extra boost of flavor. And for those who are watching their carb intake, you could try using sweet potatoes instead of regular potatoes. Sweet potato escalopes would have a slightly sweeter flavor and a vibrant orange color. I truly believe that this recipe for Stuffed Potato Escalopes Ham Mozzarella is a winner. It's a crowd-pleaser, it's easy to customize, and it's absolutely delicious. So, what are you waiting for? Head to your kitchen, gather your ingredients, and give it a try! I'm so excited for you to experience the joy of making and eating these amazing escalopes. And please, don't be shy! Share your creations with me. I'd love to see your photos and hear about your variations. Tag me in your social media posts or leave a comment below. Let's spread the potato love! I can't wait to hear what you think of this Stuffed Potato Escalopes recipe. Happy cooking!