Peppers Cotolette

Peppers Cotolette

The peppers are very good, very easy to prepare and lend themselves to every recipe.
This we are going to prepare is definitely original and, besides being able to be tasted like a second, it can certainly lend itself to other future preparations.

INGREDIENTS

  • Peppers
  • Eggs
  • Bread crumbs
  • Salt
  • Oil

Tools

  • Oven
  • Baking Dish
  • Pan
  • 2 Bowls
  • Flat plan
  • Bottom Plate
  • Fork
  • Blotting Paper
  • Skimmer

Proceedings

As already explained there are various ways to roast peppers: I usually prefer to roast them on the charcoal to taste the smoked flavor that derives.
In this recipe we prepare, however, we must roast them in the oven to not make them too keep them and leave them quite callous to turn them into small chops.
We wash the peppers well and dry them.
Let’s light the oven at 200 ^ and put the peppers on the baking dish, making them cook for about 20-30 minutes (time to see that the peppers reduce their size).
Once cooked, after having cooled them, we clean the peppers from the outer peel, taking great care not to break them.
Remove the green tip, empty them from the water and the seeds inside, putting them in a plate waiting for use and divide them into two parts.
By calculating the use of an egg for every two peppers, we open the eggs by placing them in the bottom plate, add the salt and whisk them with a fork.
Put the breadcrumbs in a bowl.
At this point put the oil in the pan and bring it on medium flame to make it warm.
Now, being very careful, let’s take each piece of pepper, put it first into the egg and then into the breadcrumbs, and fry it in the hot oil.
We turn the chops when the crust is formed and, once the cooking is complete, put them to drain the chops on sheet of absorbent paper, to remove the excess oil.

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