Costolette di manzo triato (ground beef cutlets)

Yield: 1 servings

Measure Ingredient
2 pounds Extra lean ground beef
3 smalls Stale bread; (white bread)
\N \N Milk
2 \N Eggs
3 tablespoons Chopped parsley
1 dash Nutmeg; freshly grated
\N \N Salt and pepper
¼ cup Parmesan cheese; freshly gra
4 tablespoons Oil
\N \N Flour; for dredging
1 cup Dry bread crumbs

Place the meat in a large mixing bowl. Soak the bread in a little milk, squeeze dry, and crumble it into the meat. Add 1 egg, parsley, nutmeg, salt and pepper to taste and the parmesan cheese. Mix with your hands to blend very well and form into thick finger-sized cutlets. Beat the remaining eggs lightly. Dredge the cutlets very lightly in flour, dip in the beaten egg and coat well with bread crumbs. Heat the oil in large skillet and fry the cutlets on all sides over medium-low heat. When golden brown and cooked through, drain briefly on paper towels and serve.

Serves 6.

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