Apple Stuffed Cutlets (Cotolette di Mela Ripiene)
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fuji Apples | 2 |
| Stale Bread | 110g |
| Asiago Cheese | 85g |
| Speck (Smoked Ham) | 8 slices |
| Eggs | 4 |
| Thyme | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Breadcrumb Coating:
Start by making the breadcrumb coating for the apple cutlets. Break up the stale bread into smaller pieces and place them in a food processor. Add salt and freshly ground black pepper to the bread and pulse until you have a coarse breadcrumb texture. -
Slice the Asiago Cheese:
Slice the Asiago cheese into thin strips, then remove the rind. Cut the strips into smaller pieces, halving each piece so that they will fit neatly inside the apples. -
Prepare the Apples:
Wash and dry the Fuji apples. Using an apple corer, remove the cores carefully. Once cored, slice the apples into thick rings (about 1/2 inch wide). Set the apple rings aside. -
Assemble the Apple Cutlets:
Lay one apple ring on a flat surface. Place a slice of Asiago cheese on top, followed by a slice of speck (smoked ham). Top with another apple ring, creating a “sandwich” of cheese and speck between two apple slices. -
Prepare the Egg Wash:
In a large bowl, crack the eggs and beat them well. Set up a breading station with the beaten eggs and the breadcrumb mixture. -
Bread the Apple Rings:
Dip each apple sandwich into the egg wash, ensuring it’s fully coated, then dredge it in the breadcrumb mixture, pressing gently to ensure the breading sticks. Repeat for all the stuffed apple rings. -
Fry the Apple Cutlets:
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Use a kitchen thermometer to check the oil temperature—aim for 150-160°C (300-320°F). Fry the stuffed apple cutlets in batches, cooking one or two at a time to avoid overcrowding. Fry until golden and crispy on both sides, about 2-3 minutes per side. -
Serve:
Once fried, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with fresh thyme and a sprinkle of salt and pepper, if desired. Enjoy your crispy, savory apple cutlets!
Tips & Variations:
- You can experiment with other types of cheese, such as mozzarella or cheddar, for a different flavor.
- If you want to make these cutlets even more decadent, consider adding a drizzle of honey or balsamic reduction when serving.
- For a vegetarian version, simply omit the speck and add more cheese or a handful of sautéed vegetables like spinach or mushrooms.
These apple-stuffed cutlets combine the sweetness of Fuji apples with the savory richness of Asiago cheese and speck, creating an irresistible appetizer perfect for any occasion. Crispy on the outside and tender on the inside, they’re a delightful treat that will impress your guests.
