Italian
Lencatina
by Marco Rufini · 181K subscribers on YouTube
A traditional stuffed pork cutlet from the Rufini restaurant tradition, breaded and fried, then finished in a vegetable broth and butter sauce.
- Difficulty
- medium
Ingredients
8 items- Fettine di Maialepork cutlets, as needed
- Breadcrumbsfor pounding and breading
- Fior di Lattefresh mozzarella, to taste
- Prosciuttoto taste
- Eggas needed
- Oilfor frying
- Vegetable Brothvegetable broth
- Buttera knob
Method
- Pound pork cutlets with breadcrumbs using a special tool until thin and large.
- Place one slice of pork, top with fiordilatte and prosciutto.
- Cover with another slice of pork and seal the edges.
- Beat eggs with a fork.
- Dip the stuffed cutlet into the beaten eggs, then coat with breadcrumbs.
- Let rest in the refrigerator for a couple of hours.
- Fry in hot oil in an iron skillet for about 5 minutes per side until golden brown.
- Meanwhile, prepare a pan with vegetable broth and butter.
- Transfer the fried cutlet to the broth and butter pan; let the sauce thicken.
- Serve with the sauce spooned over the top.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
