Cotes de Veau en Cordon Bleu Giant in Parma and Scamorza Jambon

Method

1. 1

   Start by gently slicing the veal ribs in the thickness. Keep them flat with one hand and stick them with a good knife to the bone. Then place them on baking paper and flatten them firmly with the palm of your hand so that they become fine and uniform. Gently open the meat in a wallet by placing the bone underneath. You have to get two pieces of meat that remain connected by the bone, like a small open book. Place the quality ham slices on the open meat. Then add thin slices of scamorza well distributed over the ham. This combination will create a delicious and melting flavor when cooking. Gently close the veal ribs in a wallet to secure the ham and cheese inside. Prepare your bread: whisk the egg yolks with a tablespoon of water in a hollow plate. Dip the veal ribs stuffed successively in the flour, then in the egg mixture, again in the flour, then again in the egg, and finally in the breadcrumb. This triple bread will guarantee a beautiful golden and crisp crust. Place them on a sheet of baking paper. Heat about 1 cm of cooking oil in a large skillet over medium heat. Lightly lower the heat and gently dip the breaded ribs in the warm oil. Let them cook 10 minutes on each side until they are beautifully golden. Once well-gold, transfer the ribs to a baking sheet covered with baking paper. Bake them at 120 °C (thermostat 4) for 20 minutes so that the meat cooks gently and the cheese melts slightly. Remove the blue cords from the oven and serve them very hot, gently sprinkle a pinch of salt flower on top. They will be tender, tasty and so melted!

Nutrition

calories

785 kcal

fatContent

44 g

fiberContent

1 g

sugarContent

1 g

sodiumContent

620 mg

proteinContent

68 g

cholesterolContent

310 mg

carbohydrateContent

22 g

saturatedFatContent

12 g

unsaturatedFatContent

32 g

Indicative values from the source, for the original recipe.

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