Tag: cutlet

Valle d’Aosta style cutlet or cordon bleu – Italian cuisine reinvented by Gordon Ramsay

There Aosta Valley cutlet or cordon bleu it is rich, delicious and super stuffed with a filling made from cooked ham and fontina, the typical cheese of Val d’Aosta. A tasty, nutritious and decidedly substantial dish, which is prepared with flour, eggs, breadcrumbs, butter, salt and pepper. Discover the differences with the Milanese cutlet.

How to make Aosta Valley cutlet

The fantastic Valle d’Aosta style cutlet It is prepared by beating the veal slices and stuffing them with a filling made of fontina and cooked ham, then the slices are floured, dipped in eggs beaten with salt and pepper and finally in breadcrumbs and then browned in a pan in a bed of melted butter until golden brown. Here are all the steps of the recipe illustrated in detail.

Recipe Milanese cutlet, the perfect recipe – Italian Cuisine

Ingredients

920 g 4 veal cutlets
400 g of bread
4 eggs
clarified butter
peanut oil
flour
salt

Duration: 3 h

Level: Medium

Doses: 4 people

Free the bread from the crust, cut it into strips and whisk it coarsely in the mixer, then spread it on a baking sheet and toast it for 20 minutes at 125 ° C, turning it from time to time so that it dries evenly. Let it cool down.
Free the rib bone by depriving it of fat and cartilage and giving the meat a round shape.
Season it with a pinch of salt and massage it, then let it rest for 15 minutes.
Breaded the cutlets first in the flour, then in the beaten egg whites and finally in the toasted bread. Sprinkle each cutlet with 1 tablespoon of melted clarified butter, place it between two sheets of parchment paper in a vacuum bag and cook in the roner at 58 ° C for 2 hours. Then let it rest in the fridge for 24 hours.
Alternatively cook the ribs in a pan over very low heat for 1 minute on each side. Let them cool and then place them in the fridge for 2 hours, then pierce them with a toothpick on the long side, being careful that the breading does not come off: this will help not to curl the meat during frying.
Pull out of the fridge the cutlets (cooked with roner or in a pan) and fry them in peanut oil at 170 ° C for 30 seconds to 1 and a half minutes per side.
To know: instead of toasted bread, you can try ready-made panko bread: typical of Japanese cuisine, it gives a very crunchy breading.

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Milanese Cutlet Recipe – Italian Cuisine – Italian Cuisine

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