Tag: bacon

Baked cutlets (Quick and delicious recipe!) – Gordon Ramsay’s version

The Baked cutlets I’m a second dish light and delicious, perfect for those who don’t want to frywithout giving up crispy breaded slice on the outside And soft inside, with a delicious flavor and that it doesn’t choke ! believe me it’s amazing, not just for those on a diet! It won’t make you regret it absolutely the much loved Milanese cutlet.

After various experiments and failed attempts, I developed this one quick recipe absolutely perfect to prepare a baked cutlet truly exquisite. The secret? There double breading bread crumbs + corn flakes that remains crispy and golden, it doesn’t come off and above all it creates a shell that does not dry out the internal flesh. In this case I created some Baked chicken cutlets but you can also choose slices of pig, veal or beef; Attention cooking times change depending on the thickness. In the procedure you will find all the information. Excellent hot freshly made, accompany them with a side dish of baked potatoes; or to put in the fabulous and very soft Hamburger Sandwiches together with fresh salad and sauces, they will ask you to make them again and again! Let it bet?

Discover also:

Palermo style cutlet (baked in the oven, with breading enriched with herbs and cheese)

Baked cutlet recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	5 minutes	15 minutes


Bass	Italian	233 Kcal

Ingredients

Quantity for 4 people
4 slices of chicken 2 tablespoons breadcrumbs about 2 tablespoons of corn flakes 2 eggs salt extra virgin olive oil

Quantity for 4 people

4 slices of chicken

2 tablespoons breadcrumbs

about 2 tablespoons of corn flakes

2 eggs

salt

extra virgin olive oil

Method

How to make cutlets in the oven

First of all, beat the slices so as to obtain an equal thickness.

The ideal thickness for chicken is 4 – 5 mm so not too thin. the same thing goes for pork.

for slices of beef and veal the thicknesses are usually 2 – 3 mm and in this case the cooking time should be halved.

Then dip the slice well in the egg, then dip it in the crumbled cornflakes and finally in the breadcrumbs very well

how to make baked cutlets - Recipe by Tavolartegusto

Be careful to bread very well on all sides so as not to have empty spaces and obtain a very compact and thick breading.

Finally, place the slices on a baking tray previously lined with baking paper and add a generous drizzle of extra virgin olive oil:

cook cutlets in the oven - Recipe by Tavolartegusto

Finally you can cook in a preheated static oven at 180° for 15 minutes on the medium-high side.

After 12 minutes check and turn to brown on all sides. and decide whether to leave 1 – 2 minutes more depending on the thickness

Then take out of the oven and serve piping hot!

Baked cutlet - Recipe by Tavolartegusto

storage

My advice is to consume them hot immediately, if so, you can keep them the next day by heating them in the microwave

Also discover my collection of second course recipes

Banana bread recipe with 2 eggs – Gordon Ramsay’s version

If you are looking for a dessert that satisfies the palate of adults and children without sacrificing goodness and health, our Banana Bread is exactly what you need. With the addition of only two eggs it’s a modest amount of butterthis recipe offers a perfect balance between taste and genuine ingredients.

That’s a great idea for one energy breakfastone snack post workout, and a smart way to recycle ripe bananas.

THE Children will love the sweet and irresistible flavor of bananas, although this recipe is designed to satisfy all the family’s palates, while ensuring a balanced nutritional intake.

You can customize the banana bread by adding other ingredients such as nuts, chocolate chips dark or even a touch of coconut dried. Furthermore, thanks to its moist and soft consistency, it is also perfect for freezing and storing for moments when you want an unexpected sweet cuddle.

Preparing Banana Bread is an experience that involves the whole family. Involve the children in the preparation, letting them mash the ripe bananas and mix the ingredients. It’s a fun way to teach them the importance of a healthy and balanced diet, without giving up the pleasure of good food.

To tell the truth, we had already made the recipe for Banana Bread with Type 2 flour.

This version is even simpler and certainly tastier. Try it too.

Sliced homemade banana bread, selective focus

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Carbonara by the Roscioli brothers, the best and most famous in Rome with a secret that no one has ever told: where the eggs are beaten – Gordon Ramsay’s version

One of the most famous versions of the bacon and egg in Rome it is the one proposed by Roscioli brothers, Alessandro and Pierluigi, who in 2002 transformed the family delicatessen into a sophisticated gourmet shop, a stone’s throw from Campo de’ Fiori. For them, since it is a simple dish, it is essential to use top quality ingredients. As the Roscioli motto states: «Before the kitchen… there is the raw material».

At the Bottega, Benedetto Cavalieri spaghettoni and Paolo Parisi’s eggs are used, while bacon and pecorino romano come from small producers selected exclusively for Roscioli. Furthermore, pepper comes from France. Two important advice: the bacon must remain crunchy on the outside and soft on the inside, while the pasteurization of the egg must take place in a bain-marie, in contact with the steam from the kettle.

Carbonara by the Roscioli brothers

Ingredients for 2 people

180 g of Benedetto Cavalieri spaghettoni
120 g of bacon
1 whole egg
1 egg yolk
105 g of pecorino romano
20 g of Parmigiano Reggiano
salt, freshly ground black pepper to taste

Preparation

To prepare a perfect carbonara, start by carefully cleaning the jowls: remove the pepper and rind, then cut slices about 1 cm thick and then 1 cm cubes. Place them in a hot pan over a high heat and leave to toast without stirring until the first layer of fat has melted and one side is crispy and golden. At this point, mix and let all the fat melt. Lower the heat and let the crispy bacon cubes candy for at least 20 minutes. After this time, keep them in a saucepan near the stove and above the oven to keep them crunchy.

Grate both the cheeses with a traditional grater and combine them. In the meantime, while the spaghetti cooks in salted water (about 12-13 minutes), beat the egg in a plastic bowl. It is preferable to use plastic as it insulates heat better. Add a handful of grated cheese, freshly ground pepper and mix. If possible, use a mortar instead of a pepper mill to prevent the pepper from being ground too finely.

As soon as the pasta is almost cooked, drain it, reserving a couple of ladles of cooking water. Transfer the pasta directly into the bowl with the eggs, pepper and cheese, not too far from the stove and the heat source. Let it rest for about a minute, then add the crispy bacon and a scant ladle of its fat. Start moving the bowl with circular movements and from top to bottom to emulsify the cream of eggs, cheese and bacon with pasta. You have to be quick and, if necessary, use some of the previously saved cooking water.

«The magic of one bacon and egg success is all in this demanding minute of emulsion of the eggs, the cheese and the fat from the bacon with the cooking water and the gluten from the pasta itself”. Serve the carbonara by placing a nest of pasta in the center of the plate and seasoning with extra cheese and pepper.

Chef Gordon Ramsay Recipes