Salivate! Cotoletta
I once had a boyfriend who loved a good schnitzel and for a long time - before he met me - thought that a big schnitzel from the local pub was the ultimate in the food chain. His taste buds eventually became more refined as he was introduced to a myriad a foods from his personal chef - me - and I wanted to find a ‘schnitty’ both of us could get into.
So, going along the line of a good schnitzel I decided to research the Italian Cotoletta and after much experimenting this is my take on an easy and delicious meal. It tastes amazing!
INGREDIENTS
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4 - 8 slices of pork
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1 packet of rye crackers - because they’re gluten free
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4 cloves of garlic
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2 cups of freshly grated parmesan cheese
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1 cup of chopped fresh basil leaves
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a slug of olive oil
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4 eggs beaten
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a mix of olive and vegetable oil to shallow fry
METHOD
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Place the pork between 2 pieces of plastic wrap and beat it with a mallet until it is quite thin
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In a food processor place the crackers, the garlic, parmesan, basil and a good slug of olive oil to help bind it all. Season with some salt or pepper
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Slip the pork into the egg and coat, then pat it into the mix. Stack them on a plate and heat the oil. Fry each side until they are golden brown.
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Serve with some rosemary potatoes, some freshly chopped tomatoes and onion and a wedge of lemon.