Cut a pocket in each of the cutlets or plate them thinly. Fill with ham and cheese. For the thinly plated in this case fold the meat together and fix with toothpicks. Season with salt and pepper. Turn first in flour, then in beaten egg and in breadcrumb-rosemary mixture on the other side. Fry in hot clarified butter until golden brown on both sides.
Serve with Spaghetti Pomodoro.
ml
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
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