RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Dip the slices in flour with salt and pepper.
Melt the Parmareggio Butter in 6 table spoons of oil and heat it in a pan.
Dip the floured meat in the beaten eggs and then place it in the hot butter/oil a few seconds for each side.
The time required for the egg to curdle.
Spread the slices, one next to the other, in a baking pan.
Sprinkle a nice table spoon of Parmareggio grated Parmigiano Reggiano over each slice and place in the oven at 190 °C for approximately half an hour.
The cheese must melt but not stiffen. Adjusting the time and °C, you can even use a grill microwave.
Ghirlandina cutlets
| Ingredients | |
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serves 4: • 400g of sliced turkey breast • 2 eggs • 70 g of Parmareggio grated Parmigiano Reggiano • 50g of Parmareggio Butter • 6 table spoons of seed oil • flour, salt and pepper |
Preparation
Dip the slices in flour with salt and pepper.
Melt the Parmareggio Butter in 6 table spoons of oil and heat it in a pan.
Dip the floured meat in the beaten eggs and then place it in the hot butter/oil a few seconds for each side.
The time required for the egg to curdle.
Spread the slices, one next to the other, in a baking pan.
Sprinkle a nice table spoon of Parmareggio grated Parmigiano Reggiano over each slice and place in the oven at 190 °C for approximately half an hour.
The cheese must melt but not stiffen. Adjusting the time and °C, you can even use a grill microwave.
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