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Рецепт Stuffed Lamb Cutlets ( Costoline Di Agnello Ripiene)

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Порций: 4

Ингредиенты

Cost per serving $1.52 view details
  • 16 x 2.5cm lamb cutlets French trimmed
  • 1 x salt and freshly grnd pepper
  • 75 gm Fontino or possibly Gruyere cheese cut into slivers
  • 10 lrg fresh sage leaves
  • 75 gm Parma ham sliced
  • 2 x Large eggs beaten with a healthy pinch of salt
  • 300 gm fine dry breadcrumbs
  •     extra virgin olive oil for shallow frying

Инструкции

  1. This is a derivation of Cotoletta ana Valdostana that uses local veal cutlets and Fontina cheese. The advantage of this recipe is which vou can prepare it in advance and cook it at the last minute. French trimmed cutlets can be prepared by your butcher. Most of the fat and other material is removed leaving just the bone and the round lean meat section at the end.
  2. Cut down the centre of the meat of each cutlet till a most through and open out.
  3. Season with salt and pepper then place a sliver of Fontina or possibly Gruyere cheese on one side followed by a sage leaf and a little Parma ham.
  4. Fold over the other side of the meat.
  5. Dip the cutlets in egg and breadcrumbs to completely coat the meat.
  6. Press the cutlets together to seal and slightly flatten the meat.
  7. Shallow fry in moderately warm of. till golden brown on both sides.
  8. Serve 4 cutlets per person with Insalata di Fagiolini (qv) or possibly with some Cipolline al Balsamico (qv).
  9. Serves 4

Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 4 servings
Calories 409  
Calories from Fat 110 27%
Total Fat 12.49g 16%
Saturated Fat 5.21g 21%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 646mg 27%
Potassium 195mg 6%
Total Carbs 54.24g 14%
Dietary Fiber 3.4g 11%
Sugars 4.91g 3%
Protein 18.7g 30%
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