Cotoletta di lenticchie
Creative | Gluten Free | Institutional | Restaurants

Lentil milanese

Ingredients:

Lentil milanese

  • 320 g brown lentils
  • 200 g breadcrumbs
  • 40 g parmesan cheese
  • 2 eggs
  • 50 ml cream
  • 1 piece of celery
  • 1 carrot
  • 1 onion
  • butter or extra virgin olive oil for frying
  1. Sauté the lentils in the extra virgin olive oil with celery, onion and carrot. Season with salt and pepper. Add water and let it cook for about 20 minutes until the lentils fall apart.
  2. When the lentils are done, they will become a compact purée, add the grated parmesan and the liquid cream and blend well.
  3. Roll out the lentil paste with the roller until you get 1 cm thick discs. Bread them with flour, then cover them with beaten egg (mixed with parmesan, salt and pepper) and finally cover them with the breadcrumbs. Then fry them in butter or in extra virgin olive oil.
  4. Milanese can also be filled with cheese and ham.
Main Course
Creative, Gluten Free, Institutional, Restaurants

Method:

Lentil milanese

  • 320 g brown lentils
  • 200 g breadcrumbs
  • 40 g parmesan cheese
  • 2 eggs
  • 50 ml cream
  • 1 piece of celery
  • 1 carrot
  • 1 onion
  • butter or extra virgin olive oil for frying
  1. Sauté the lentils in the extra virgin olive oil with celery, onion and carrot. Season with salt and pepper. Add water and let it cook for about 20 minutes until the lentils fall apart.
  2. When the lentils are done, they will become a compact purée, add the grated parmesan and the liquid cream and blend well.
  3. Roll out the lentil paste with the roller until you get 1 cm thick discs. Bread them with flour, then cover them with beaten egg (mixed with parmesan, salt and pepper) and finally cover them with the breadcrumbs. Then fry them in butter or in extra virgin olive oil.
  4. Milanese can also be filled with cheese and ham.
Main Course
Creative, Gluten Free, Institutional, Restaurants

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