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INGREDIENTS |
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Veal cutlet |
4 |
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175g each |
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flour |
to taste |
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Cooked Parma ham |
8 |
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slices |
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Butter |
100 |
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g |
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Egg white |
1 |
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Vegetable oil |
to taste |
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PREPARATION |
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| 1. |
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Flatten the cutlets well and dust with flour. Sauté them in plenty of butter. Once cooked, set them aside and keep warm. |
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| 2. |
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Cut four rectangles of baking paper twice as big as the cutlets and grease them well with the vegetable oil on both sides. |
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On each of the rectangles place a slice of ham, a cutlet and, finally, another slice of ham.Dampen the edges of the paper with a little beaten egg white and seal the paper wraps.Bake in a hot oven. |
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| 4. |
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When the paper has taken on a burned appearance, the veal is just about cooked. |
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| 5. |
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Serve and open the paper wraps right at the table before your guests |
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CHEF'S NOTE |
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It's always important to seal the paper wrap hermetically but without compressing it, leaving a bit of "breathing" room for the contents. In order to complement the flavor, you can accompany this dish with a Madeira gravy served in a separate gravy boat. |
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For this delicate, but also memorable menu, we recommend an equally delicate wine, one with a slightly bitter aftertaste, excellent with both stuffed vegetables and veal. |
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