Venetian cutlets with mozzarella

3 servings

25 minutes

Venetian cutlets with mozzarella are a true masterpiece of Italian cuisine. Their history is rooted in the traditions of northern Italy, where the tenderness of meat dishes and the subtlety of cheese accents are valued. The combination of beef and pork with added lard makes the cutlets juicy, while the melted mozzarella inside gives the dish an exquisite creamy texture. Cooked in a mix of butter and olive oil, they acquire a golden crust and deep aroma. These cutlets pair perfectly with fresh vegetables, herbs, and light sauces. They can be served as a standalone dish or with a side of pasta or potatoes. Venetian cutlets are not just food but a culinary journey into the cozy atmosphere of Venice's restaurants, where each bite brings pleasure.

Energy value per serving

• Calories: 1312.1
• Proteins: 39.8g
• Fats: 130.7g
• Carbohydrates: 0.1g

Ingredients

• Pork neck: 300 g
• Beef tenderloin: 300 g
• Salo: 200 g
• Mozzarella Cheese for Pizza: 100 g
• Sea salt: to taste
• Ground black pepper: to taste
• Butter: 20 g
• Olive oil: 1.5 tbsp

Cooking steps

1. Pass the meat through the meat grinder along with the fat.

   Required ingredients:

   • Pork neck: 300 g
   • Beef tenderloin: 300 g
   • Salo: 200 g

2. Cut the cheese into large cubes.

   Required ingredients:

   • Mozzarella Cheese for Pizza: 100 g

3. Make patties from the minced meat and salt them.

   Required ingredients:

   • Sea salt:  to taste

4. Then add pepper.

   Required ingredients:

   • Ground black pepper:  to taste

5. Place the cheese in the center and shape the patties.

6. Heat olive oil and butter in a pan.

   Required ingredients:

   • Butter: 20 g
   • Olive oil: 1.5 tablespoon

7. Put the cutlets in the oil.

   Required ingredients:

   • Butter: 20 g
   • Olive oil: 1.5 tablespoon

8. Once the bottom side is browned, flip it.

9. Cover with a lid and reduce the heat.

10. In 10 minutes, the cutlets are ready. Transfer to a plate and serve.