PARTNERS
Chamois cutlets
Ingredients
G 600 slices of chamois (about 3cm thick)
G 120 white flour
N 3 eggs
G 400 breadcrumbs
G 400 clarified butter
Salt to taste
Preparation
- Pound the slices of chamois with a meat tenderizer.
- Beat the eggs in a bowl.
- Dredge each slice in the flour, then dip in the beaten egg and coat in the breadcrumbs.
- Press the meat into the breadcrumbs to make sure it is fully coated.
- Heat the butter in a small frying pan until it reaches 169 °C (336 °F), add the cutlets and fry until golden on both sides.
- Place on paper towels to drain and season with salt. Serve hot with your favorite sides.
Other
ChefIlenia Rossi
Wine CouplingValle d’Aosta DOC Nebbiolo
Other Info *856 kcal *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
