Easy
4 people
30 min
Chef Carmine Amarante
Ingredients
- 70 g Grana Padano aged for 9 to 16 months
- 200 g of sliced prosciutto crudo
- 8 eggs
- 200 g flour
- 300 g breadcrumbs
- 300 g potatoes
- 500 g peanut oil
Preparation
Place the prosciutto slices and Grana Padano shavings over the slices of veal, then roll them and cover each parcel first in flour, then in the eggs and finally in the breadcrumbs. Fry at 160°C for at least 3-4 minutes.
Cut the potatoes into thin slices; fry them in oil at 160°C until golden and crisp.
Slice the parcels and arrange them on the plates next to the chips.
