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.
