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Cotolette al Moscato (Veal Cutlets with Muscatel and Almonds)

Cotolette al Moscato (Veal Cutlets with Muscatel and Almonds)

Servings: 4

Ingredients:

  • 500 grams veal slices
  • 150 grams breadcrumbs
  • ½ glass muscatel wine
  • 30 grams almonds, peeled and finely chopped
  • 30 grams caciocavallo cheese (or parmesan), grated
  • 1 egg, beaten
  • olive oil
  • flour
  • salt and pepper, to taste
  • parsley, chopped

 

Directions:

  • Soak the veal in the wine for 30 minutes.
  • Mix the cheese, salt, pepper, parsley, and almonds.
  • Drain the veal carefully, roll lightly in flour, dip in the beaten egg. and coat with the breadcrumb mixture.
  • Fry in olive oil until golden brown on both sides, and then put on paper towels to remove excess grease.
  • Place on a serving dish, and serve hot. Buon Appetito!