Salivate! Cotoletta

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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

  • 4 - 8 slices of pork 

  • 1 packet of rye crackers - because they’re gluten free

  • 4 cloves of garlic

  • 2 cups of freshly grated parmesan cheese

  • 1 cup of chopped fresh basil leaves

  • a slug of olive oil

  • 4 eggs beaten

  • a mix of olive and vegetable oil to shallow fry


METHOD

  • Place the pork between 2 pieces of plastic wrap and beat it with a mallet until it is quite thin

  • 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

  • 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.

  • Serve with some rosemary potatoes, some freshly chopped tomatoes and onion and a wedge of lemon.







 

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Moroccan Flavoured Lamb Kebabs