ana A crispy mortadella cutlet is the essence of simplicity, nostalgia, and pure culinary pleasure. This recipe combines the taste of childhood with a modern twist — thanks to the panko and Parmesan coating, the cutlet becomes exceptionally crispy on the outside while staying tender inside. Perfect for a quick lunch, dinner, or as a snack to share with loved ones.
Ingredients
- 400 g mortadella (preferably in one large piece)
- 2 eggs
- 2 tablespoons wheat flour
- approx. 1 cup panko
- 2 tablespoons grated Parmesan
- to taste: pepper
- for frying: oil or lard
Slice the mortadella into 4 thick pieces and sprinkle them with pepper.
In a small bowl, beat the eggs. In a separate dish, mix the panko with the Parmesan.
Coat each slice first in flour, then in the beaten eggs, and finally in the panko–Parmesan mixture.
Heat the fat in a frying pan and fry the cutlets on both sides until golden and crispy.
Drain on a paper towel and serve immediately.
How to serve?
- with mashed potatoes and pickled cucumber
- in a bun like a burger — with lettuce, cucumber, and garlic sauce
- with fries and a light salad
- as a quick snack with ketchup or mustard
