I made this awesome dish & cut my pork loin so I was able to roll it jelly roll style. I added the prosciuto & mozzarella as suggested & then the stuffing. I basted it with worcestershire sauce, teriyaki sauce & dry white wine. I seasoned with salt, pepper, & rosemary. I baked as recommended, but took out at 145 degrees. I tented it while preparing side dishes. It was out of this world & the presentation was wonderful too. Thank you for this wonderful recipe.

Reviewed On: Dec. 29, 2009

This is just like my mom makes. Another variation is to put the fried chicken into a dutch oven with lid when finished frying, add water & simmer. It makes its own gravy & is so tender & juicy. I'm not sure of the amount of water, I add a little (1/2 cup) & keep checking. When I was a kid we had fried chicken just like Marilyn's recipe at least once a week. I especially loved it when mom took the extra step to make it this way. The chicken is so tender & you won't be able to eat it with your fingers. It's a bit messy to eat, but soooo good. I think I'll make some tonight. Every piece will be your favorite piece.

Reviewed On: Aug. 15, 2009