AuthorHeather Erica von BargenThis 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 Eleanora's butcher shop in Colmurano and skip the first few steps.
Pound the cutlets thin if they are not already.
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.
In a large skillet, heat the olive oil and butter on high.
Fry the breaded cutlets until golden.
Drain the cutlets and put them on a backing sheet or dish, and cover with a slice of prosciutto and fontina cheese.
Broil them in the oven until the cheese is melty.
Serve immediately.
Buon Appetito!
Ingredients
Directions
Pound the cutlets thin if they are not already.
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.
In a large skillet, heat the olive oil and butter on high.
Fry the breaded cutlets until golden.
Drain the cutlets and put them on a backing sheet or dish, and cover with a slice of prosciutto and fontina cheese.
Broil them in the oven until the cheese is melty.
Serve immediately.
Buon Appetito!
