Preheat the oven to gas mark 4/180°C. Cut the pork fillets in half and tie with butcher’s string to make each portion an even size. Heat a pan and brown the fillets.
Return to the fridge to chill. Meanwhile, make the Parmigiano-Reggiano cheese crisps. Line a baking tray with baking parchment.
Divide the grated cheese into four piles on the baking tray, spread apart and press down to flatten slightly. Bake the cheese in the oven for 5 minutes or until just melted.
Remove from the oven and, while the cheese crisps are hot, mould them around a small rolling pin to the desired shape. Leave to cool.
Finely chop the shallots. Gently fry with a small knob of butter. Cook until soft. Add the breadcrumbs and mix well. Chill in the fridge.
Remove the chilled pork fillets from the fridge and remove the string. Cover the fillets with a thin layer of the onion mixture,
And wrap each one in two slices of Parma ham so they look like a neat parcel. Put the fillets on a baking tray and place in the hot oven.
Cook for about 20 minutes until the pork is cooked through. Remove the pork from the oven and allow to rest for a few minutes before serving.
Serve each portion on a bed of steamed cabbage and sliced, roasted red peppers and top with a Parmigiano-Reggiano cheese crisp.
Served with a red Bourgogne (Fixin premier cru or Nuits-St-Georges)