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.
1
Pass the meat through the meat grinder along with the fat.
- Pork neck (collar): 300 g
- Beef tenderloin: 300 g
- Salo (cured pork fat): 200 g
2
Cut the cheese into large cubes.
- Pizza mozzarella (low-moisture): 100 g
3
Make patties from the minced meat and salt them.
- Sea salt: to taste
4
Then add pepper.
- 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.
- Butter: 20 g
- Olive oil: 1.5 tablespoon
7
Put the cutlets in the oil.
- 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.
