This is a year-round favorite in our house and it’s equally delicious with chicken or turkey. If you’re at Casa Pace e Gioia, use the cutlets that are already breaded from Alessandro, Ivana, and Eleonora’s butcher shop in Colmurano and skip the first few steps.
This is a year-round favorite in our house and it's equally delicious with chicken or turkey. If you're at Casa Pace e Gioia, use the cutlets that are already breaded from Alessandro, Ivana, and Eleonora's butcher shop in Colmurano and skip the first few steps.
If your cutlets are not already breaded, combine the breadcrumbs with the shredded parmigiano reggiano and add salt and pepper.
Dip the cutlets into the egg mixture, then the breadcrumb mixture.
3
In a large skillet, heat the olive oil and butter on high.
Fry the breaded cutlets until golden.
4
Drain the cutlets and put them on a backing sheet or dish, and cover with a slice of prosciutto and fontina cheese.
5
Broil them in the oven until the cheese is melty.
6
Serve immediately.
Buon Appetito!
Ingredients
4Thinly sliced chicken or turkey cutlets
4slices of prosciutto crudo
4slices of fontina cheese
2eggs, beaten
0.50cupor about 50 grams dried breadcrumbs
2tbspgrated parmigiano reggiano
2tbspextra virgin olive oil
3tbspunsalted butter
salt and pepper
Directions
1
Pound the cutlets thin if they are not already.
2
If your cutlets are not already breaded, combine the breadcrumbs with the shredded parmigiano reggiano and add salt and pepper.
Dip the cutlets into the egg mixture, then the breadcrumb mixture.
3
In a large skillet, heat the olive oil and butter on high.
Fry the breaded cutlets until golden.
4
Drain the cutlets and put them on a backing sheet or dish, and cover with a slice of prosciutto and fontina cheese.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von Bargen
