The protagonist of this recipe: Brigante
Ingredients
4 people- Veal with bone 4 slices (1 kg of meat)
- Brigante 4 slices
- Cooked ham 4 slices
- Flour 100 g
- Breadcrumbs 150 g
- Eggs 2
- Butter 150 g
- Salt to taste
Method
Take the meat slices and incise them on the opposite side of the bone, create a pocket so that you can insert the filling.
Fill the meat slice with a slice of Brigante cheese and one of ham, close it and make it adhere well, exerting slight pressure to make it compact.
On two flat plates put the flour and breadcrumbs, beat the eggs in a deep plate.
Put the slice of meat first in the flour, then in the egg, drain the egg in excess and then put the slice in the breadcrumbs.
Take a non-stick pan, melt the butter over medium heat, it must sizzle, not boil.
Dip two slices at a time if it is large enough, otherwise one at a time, cook ten minutes per side turning them halfway through cooking, and adjust with salt, drain and put them on paper towel.
Plate up and serve them immediately hot.
RECIPE BY: Luisa Bayre and her staff
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