Mortadella Cutlets: Cotolette di Mortadella
- Extra virgin olive oil, for frying
- 3 eggs well beaten
- 3 cups finely ground day old bread
- 2 cup freshly grated Parmigiano-Reggiano
- 4 (1/2-inch) thick slices mortadella
Slowly heat oil to 375 degrees F.
Place the beaten egg, bread crumbs and Parmigiano into each of 3 separate pie plates. Dip each slice of mortadella in the beaten eggs then the bread crumbs, back to the egg, then into the Parmigiano, back into the egg, and finally back in to the bread crumbs. Make sure that the mortadella slices are coated completely.
Place the coated slices of mortadella into the hot oil.
Fry until they are golden brown on both sides. Serve immediately.
Recipe copyright 2001, Mario Batali. All Rights Reserved.