Potado cutlets ( Patacotolette)

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Potado cutlets ( Patacotolette)

 4 serves

you need:

  • 4 chicken breast’s slices
  • 1 potado, grated raw
  • 2 eggs
  • 7 oz. breadcrumb
  • 2 tablespoons grated Parmesan
  • salt
  • frying oil

Directions

  1. Prepare the crumble mixing grated potado, breadcrumb, cheese and salt.
  2. Beat the 2 eggs apart then dip the slices in.
  3. Once they’re egg-covered pass them in the crumble, then once again in the beaten eggs then a last time in the crumble pressing a little with hands to stick the crumble at best.
  4. Fry in a hot frying oil
  5. serve with a green salad and a lemon slice.
  6. So easy and quick! You can of course change the kind of meat: turkey, veal or pork are suitable; you can also use grated Pecorino cheese instead of Parmesan.