Season each cutlet with salt and pepper.
Add a slice of Parma ham on top of each cutlet, as well as some pieces of blue cheese.Fold each of the cutlet in half to create a “wallet”. Lightly press the sides.
Beat the egg yolks on a plate with a table spoon of water and some salt and pepper.
Divide the flour and the breadcrumbs on to two other plates.
Take each cutlet “wallet” and roll it in the flour (pat lightly to remove any surplus). Then dip them in the egg mixture. Finally, press the cutlets into the breadcrumbs so they adhere.
Place the cutlets in the refrigerator for 30 mins.
In a pan, warm up the oil and butter. Cook the cutlets 5-6 mins per side, on a medium heat.
Serve immediately, with a salad or pasta.
Method
INGREDIENTS
100g Saint Agur
4 veal cutlets
4 slices of Parma ham
2 egg yolks
80g flour
120g breadcrumb
5cl vegetable oil
30g butter
View Method
Recipe Method
Season each cutlet with salt and pepper.
Add a slice of Parma ham on top of each cutlet, as well as some pieces of blue cheese.Fold each of the cutlet in half to create a “wallet”. Lightly press the sides.
Beat the egg yolks on a plate with a table spoon of water and some salt and pepper.
Divide the flour and the breadcrumbs on to two other plates.
Take each cutlet “wallet” and roll it in the flour (pat lightly to remove any surplus). Then dip them in the egg mixture. Finally, press the cutlets into the breadcrumbs so they adhere.
Place the cutlets in the refrigerator for 30 mins.
In a pan, warm up the oil and butter. Cook the cutlets 5-6 mins per side, on a medium heat.
Serve immediately, with a salad or pasta.
