CREATIVE

BRIGANTE RIBS

MEDIUM | 30 minutes

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

1

Take the meat slices and incise them on the opposite side of the bone, create a pocket so that you can insert the filling.

2

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.

3

On two flat plates put the flour and breadcrumbs, beat the eggs in a deep plate.

4

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.

5

Take a non-stick pan, melt the butter over medium heat, it must sizzle, not boil.

6

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.

7

Plate up and serve them immediately hot.

RECIPE BY: Luisa Bayre and her staff

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