LA MILANESE CUTLET WITH TOMATOES AU GRATIN
How to resist a delicious breaded cutlet? Add some raw or cooked vegetables for a perfect lunch.
2 packs of AIA La Milanese Cutlet
8 tomatoes (of the same size)
60 g breadcrumbs
50 g grated parmigiano
Parsley to taste
1 clove of garlic
Basil to taste
Mint to taste
Extra-virgin olive oil
Salt and pepper to taste
Wash the tomatoes and cut in half. Remove the seeds and the inside of the tomatoes and sprinkle the halves with salt. Place the tomatoes face down on a plate so as to get rid of the water.
In the meantime, mix the breadcrumbs, parmigiano, chopped herbs (basil, mint, parsley), chopped garlic and a pinch of salt and pepper in a bowl with the extra-virgin olive oil until you obtain a thick paste.
Use a spoon to fill the tomatoes up to the top with the paste, place the tomatoes on a lightly greased baking tray and bake in a pre-heated oven at 200° for 30 minutes.
After 20 minutes, place the La Milanese cutlets in the oven. Wait for 10 minutes, remove from the oven and serve hot.