Chef Yoshimi Hidaka introduces "Grissinopoli," a Torino-style beef cutlet from Northern Italy, using grissini as a crust. This exquisite meat dish, with its wonderfully crispy new texture, is meticulously explained using a recipe directly from Chef Kiyokazu Kobayashi of Wakayama.
Ingredients
Main Ingredients (2 servings)
- Beef Shoulder Loin 180g x 2
- Grissini 1 box (105g)
- Spinach 1 bunch
- All-Purpose Flour (to taste)
- Eggs (to taste)
Seasonings
- Butter 15g
- Garlic (to taste)
- Lemon (for garnish, to taste)
- Vegetable Oil (to taste)
- Salt (to taste)
- Pepper (to taste)
Steps
- Place the Grissini in a bag or similar, and crush them into fine breadcrumbs by pounding.
- Lightly pound the Beef Shoulder Loin (180g x 2 slices) until thin using a meat tenderizer.
- Remove any sinew from the pounded beef and cut it into bite-sized pieces.
- Evenly coat the cut beef with All-Purpose Flour (to taste).
- Dip the floured beef into the beaten Eggs (to taste).
- On one side of the egg-coated beef, firmly press the crushed grissini, ensuring the nice side faces outwards. Arrange these on a baking sheet.
- In a frying pan, add a generous amount of Vegetable Oil (to taste) and place the cutlets in the pan while it's still cold, before turning on the heat.
- Turn the frying pan to low heat and slowly cook the cutlets with the grissini-coated side down.
- Once the bottom side is browned, flip the cutlets and season with Salt (to taste) and Pepper (to taste).
- Depending on the thickness of the meat, add more Vegetable Oil from the top to ensure even cooking. (Key Tip!) If the meat is thick, drizzling oil from the top helps it cook through more easily.
- Place the cooked cutlets on paper towels to drain excess oil.
- Arrange the Grissinopoli on a plate and serve with Lemon (to taste). Optionally, serve with sautéed Spinach as a side dish.
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