Veal steaks with cheese
Instructions
With a small sharp Cleaver check the chops, then remove each bone base and deprive of waste and fat.
Fry the bones and scraps with 3 tablespoons of olive oil, the garlic, celery, thyme, half an onion, salt and pepper, until everything is browned; drain off the grease, cooking over a fire, slightly wet with half a glass of wine and, soon evaporated, add enough water to cover the bones.
With, let boil until the liquid has reduced by half, then strain it to the bottom.
Without taking the chops from the bone (neck), using a sharp knife to open the book, beat them a little bit, add salt and pepatele.
Cut the goat cheese into cubes, mix it with the ricotta and season with a pinch of salt, a pinch of freshly ground pepper and half a tablespoon of chopped aromatic.
Sprinkle the flour into the pork chops, farcitele with the mixture of ricotta and stow 'em.
Beat along the edge with the back of the knife to seal perfectly, then put them in flour, beaten eggs and butter ground.
FRY moderate focus in a knob of butter.
Prepare a sauce with bouillon did thicken with a starch pin and flavored with a little balsamic vinegar, salt and pepper.
The blanched spring onions, peas and snow peas; serve the vegetables and pork chops, all piping hot and thoroughly covered with sauce.
Ingredients and dosing for 4 persons
- 4 veal steaks (1500 g)
- 120 g of daws
- 70 g of shelled peas
- 70 g of tomino cheese crisp
- 50 g of ricotta piemontese
- 3 cloves of garlic
- 2 eggs
- 2 onions
- Celery
- 1/2 onion
- Thyme
- Chopped aromatic (marjoram-chives-parsley)
- Ground bread crumbs
- Flour
- Starch
- Butter
- 1/2 cup of dry white wine
- Little of balsamic vinegar
- 3 tablespoons of olive oil
- Salt
- Pepper