Ingredients
4 veal chops with bone
10-12 asparagus
2 tomatoes
2 eggs
200 g feta cheese Gorgonzola
100 g breadcrumbs
80 g flour
salt, olive oil, black pepper
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Photo author
pepeleon
Method
Wash the tomatoes and cut into quarters. Wash and asparagus, clean and remove the lower rigid part. Boil the asparagus for 10 minutes in salted water. Beat eggs with salt and pepper. Salt the steaks and dip them first in flour, then in egg and finally in breadcrumbs. Fry in well heated oil until ready. Arrange steaks in pan on them asparagus, tomatoes and finally Gorgonzola. Bake for 5 minutes at 180 C.
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Difficulty
Average
Tested
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Source
magazine dipiu cucina 2010