The cutlet called elephant ear, the recipe.
Some time ago, while I was on board, Chef Biagio prepared some enormous cutlets which, precisely because of their size, are also called elephant ears.
They were delicious and as always I leave you the recipe.
Ingredients
For the cutlet:
– 2 veal cutlets (about 1 kg each);
– 2 eggs;
– Flour to taste;
– Breadcrumbs to taste;
– Grated Parmesan to taste;
– Salt and pepper to taste;
– Clarified butter or oil for frying.
For the chips, if you like to make them fresh:
– 4 large potatoes;
– Seed oil for frying;
– Salt to taste.
Preparation
First, pound the veal chops with a meat tenderizer until they are uniformly thick, similar to an elephant ear.
Pass the chops first in the flour, then in the beaten eggs with a pinch of salt and pepper, and finally in the breadcrumbs mixed with grated parmesan.
Fry the cutlets in plenty of clarified butter or hot oil until golden brown, about 3-4 minutes per side. Drain on absorbent paper to remove excess oil.
Peel the potatoes and cut them into sticks.
Fry the potatoes in hot seed oil until golden and crispy. Drain on absorbent paper and salt to taste.
Serve the “elephant ear” cutlet hot, accompanied by French fries. Enjoy!
If you have any other questions or need more details, let me know!
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The cutlet called elephant ear, the recipe – L’escalope appelée oreille d’éléphant, la recette – La chuleta llamada oreja de elefante, la receta. – A costeleta chamada orelha de elefante, a receita – Das Schnitzel heißt Elefantenohr, das Rezept – Công thức món cốt lết tai voi
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://consorzioprosciuttomodena.it/ricette/cotoletta-orecchio-di-elefante/
– https://www.gamberorosso.it/ricette/scheda-ricetta/orecchia-delefante-cotoletta-alla-milanese-battuta/
