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Municipio di Pordenone
Cotolette di vitello o trota alle mandorle e sapori d’orto
Veal or trout cutlets – fillets with almonds and garden flavors
Serves 4
1 pound and a half of veal cutlets or trout fillets – 4 thin slices of day old bread – 1 ounce almonds – 1 red and 1 yellow pepper, diced – few sprigs of tyme – 1 sprig of sage, minced – 1 onion, diced – 4 tablespoons flour – 1 egg, beaten – 2 tablespoons unsalted butter – extra virgin olive oil – salt and pepper
Heat 2 tablespoons olive oil in a skillet; add the onion, the peppers, sage. Add salt and pepper, a little water and cook gently for about 8 minutes.
In a mixer, place the bread, almonds and tyme, process to not too fine crumbs.
Prepare three plates: one with the flour, one with the egg and another with the breadcrumbs.
Flatten the veal (not the trout) with a mallet, dust them with flour then place them in the beaten egg, turn to both sides, then coat with the breadcrumbs.
Heat the butter with a tread of oil in a wide skillet, place in it the cutlets, do not overcrowd them, do it in several batches if necessary.
Cook till golden brown; place them on an absorbent paper lined plate to absorb excess oil. Add salt and pepper.
Serve with the pepper sauce.
