Tag: breaded

Grissinopoli, the Turin-style breaded cutlet – Italian Cuisine

From Piedmont with fury, the cutlet of chef Marco Sacco, 2 Michelin stars. Breaded in grissimi, and cooked to perfection .. in clarified butter of course!

If today vitello tonnato is very popular in Milan, cutlets are cooked in Piedmont. But not Milanese style, but Turin style, with breadsticks for breading. Only one thing is not discussed: clarified butter for cooking. We "stole" the recipe from Marco Sacco, 2 Michelin star chef of the Piccolo Lago restaurant in Verbania and Piano 35 in Turin, who sees the cutlet with different eyes: "This recipe represents for me belonging to the Piedmontese tradition , the desire to propose a dish that has its roots in the Turin of traditions, in the name of one of its typical products, the breadstick. My cooking has always been linked to my experience, and also in this case I have told my experience and my passions, especially those of childhood. Cutlet: after all, what's better for a child? I added a cherry and onion salad to refresh the palate, a unique pleasure of simple and decisive flavors ". How not to try?

Ingredients for 5 cutlets

1 kg sirloin of veal
0.5 kg crumbled breadsticks
3 eggs
0.5 kg breadcrumbs
salt
pepper
0.5 kg clarified butter

Ingredients for the salad
300 g cherry tomato
50 g red onion
Extra virgin olive oil
salt

For the grissinopoli
Portion the sirloin into 5 slices of 160 g, beat the slices lightly leaving a thickness of at least 1.5 cm. Break the eggs into a bowl, salt and pepper them. Bread the slices in the following order: breadcrumbs, egg, breadsticks. Lightly press the breading and then brown in a pan in clarified butter. Finish cooking in the oven at 200ºC for 3-4 minutes.

For the cherry salad
Peel the cherries and cut them in half. Finely chop the onion and rinse it under running water for 1 minute.
Put the tomatoes and onion in a bowl and season with extra virgin olive oil, salt and black pepper.

Finishing and presentation
Arrange the tomato and onion salad on the plate, cut the grissinopoli into 2 on the bias and place it in the center of the plate slightly overlapping. Finish with a few flakes of salt.

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Recipe Breaded lamb ribs with friggitelli and caponatina – Italian Cuisine

Ingredients

100 g aubergine
100 g red pepper
20 g raisins
12 lamb ribs
12 large friggitelli peppers
2 eggs
flour
bread crumbs
peanut oil
extra virgin olive oil
vinegar
salt

Duration: 40 min

Level: Medium

Doses: 4 people

For the recipe of the lamb ribs breaded with friggitelli and caponatina, cut the aubergine and red pepper into chunks. Brown the red pepper in a pan with a drizzle of extra virgin olive oil for 3 minutes and set aside. Heat another drizzle of extra virgin olive oil in the same pan and brown the aubergine for 5-6 minutes.
Add the peppers set aside to the pan, sprinkle with a sprinkle of vinegar and salt. Add the raisins and mix for a minute. Turn off and let the caponatina rest while you prepare the rest.
For the friggitelli.
Heat plenty of peanut oil in a saucepan and dip the friggitelli in it, a few at a time. Fry them for a minute, then place them in a covered container. You can easily peel off the skin if you don't want to eat it.
For the ribs: Flour the ribs, dip them in beaten eggs and pass them in breadcrumbs. Fry them in abundant peanut oil for about 2-3 minutes, depending on the size of the rib. Drain them on kitchen paper. Serve with the caponatina and the friggitelli, after having salted them.

Recipe Breaded pork ribs with breadsticks and hazelnuts – Italian Cuisine

Ingredients

700 g 4 pork chops on the bone
300 g Turin-style breadsticks
150 g 00 flour
30 g peeled toasted hazelnuts
5 eggs
1 head of endive
1 bunch of dandelions
dried cherry tomatoes
balsamic vinegar
Acacia's honey
butter
extra virgin olive oil
salt fine and flakes

Duration: 50 min

Level: Middle

Dose: 4 people

To prepare pork ribs breaded with breadsticks and hazelnuts, cleaned well, with a knife, the bone of the chops, depriving it of any residual skin and fat.
Remove the fat around the edge of the chops: in this way you will prevent the meat from curling during cooking.
beat the meat with a meat pounder leveling the surface which will increase by a third. Put in the fridge.
whisk finely hazelnuts in a mixer, but for a few seconds at a time, so as not to make them oily by heating them. Finely whisk the breadsticks.
Jumbled up with your hands, in a large baking dish, grissini and hazelnuts pulverized.
Wash and clean the endive and dandelion and roughly cut them.
Prepare an emulsion: beat with a fork 2 tablespoons of oil with 1 tablespoon of honey, 2 tablespoons of balsamic vinegar and a pinch of salt. Add the roughly chopped sun-dried tomatoes.
beat the eggs in a deep dish. Wet one chop at a time, then pass it in the flour, then again in the egg, finally bread it carefully with the mixture of hazelnuts and blended breadsticks.
Bake chops in a large pan, one or two at a time, with plenty of melted butter.
lay them on a plate lined with kitchen paper. Season with salt flakes and serve immediately with the dandelion salad topped with the balsamic vinegar emulsion.