Palermitan cutlet with GIA Sun Dried Tomato Puree

Ingredients

Pork slices 4
Breadcrumbs 300 g
Grated pecorino cheese 40 g
Mint 10 g
Parsley 10 g
Sun Dried Tomato Puree 50 g
Oil, salt, and pepper to taste.

Preparation

Mix the bread crumbs with the various ingredients, pass the meat slice in the bread and arrange in a plate with oil and salted and pepperoni. Bake in a 180° oven for 12 minutes.

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