Ricotta Cutlets with Cornflakes

Method

1. In a bowl, mix the ricotta with grated Parmigiano Reggiano and a pinch of salt until well combined.
2. Divide the mixture into 4 equal parts. Shape each into a large meatball and flatten with the palm of your hand to form a cutlet shape about 1 cm thick.
3. Crush the cornflakes with your hands into coarse crumbs and place in a shallow dish. Beat the eggs in another shallow dish.
4. Dip each cutlet first in the beaten egg, then coat generously with the crushed cornflakes, pressing gently to adhere.
5. Heat a generous amount of olive oil in a frying pan over medium heat. Fry the cutlets for about 5 minutes per side until golden and crispy. Alternatively, bake in a preheated oven at 200°C (400°F) for 10–15 minutes, turning once.