Tuesday, October 23, 2012

NICCOLINI - NICOLETTI





WHAT TO SAY..? LIFE NEVER GOES AT RANDOM!


THANK TO ALL THE MEMBERS OF THIS BEAUTIFUL FAMILY FOR COMING TO GIGLIOCOOKING! 

THEY  HAD FUN AT THE MARKET FIRST, THEN THEY COOKED AN ITALIAN FOUR COURSES MEAL, INCLUDING:




Serves 4/ Ingredients:

4 veal chops
butter
flour
120 gr Fontina cheese from Valdaosta
Bread crumbs
1 egg
 salt and pepper

Cut the veal chops in half horizontally, leaving the part near the bone jointed, to form a pocket. Slice the Fontina cheese and stuff the veal. Using a meat pounder, press over the edges of the pocket and close it with toothpicks. Add salt and pepper then dredge them first in the flour, then in unsalted beaten egg and then in bread crumbs.
Place the butter I a frying pan and fry the veal chops on medium heat on both sides.

Note: in this recipe the veal chops are deep fried in butter. Optionally, just dust them with flour, shallow-fry in butter and drench with white wine.





THANK YOU FOR YOUR SMILES!

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