Breaded Hamburgers, Svizzere in Cotoletta

The cotoletta alla Milanese, a breaded fried cutlet, is one of the quickest and easiest (and most popular) meat dishes in Italy. It’s just a step further to fry up a burger, but here we have an added twist: it’s stuffed with ham and cheese, and the latter melts delightfully. Very tasty at lunch, especially with a tossed salad.

  • 1 1/3 pounds (600 g) ground beef
  • 2 slices cooked ham
  • 4 slices Fontina cheese (if it is available where you live, another option might be Jack cheese with jalapenos)
  • An egg, lightly beaten
  • Breadcrumbs
  • 2 tablespoons unsalted butter
  • Salt to taste

Divide the ground beef into eight parts and shape them into eight equally sized disks about 1/3 of an inch (8 mm) thick.

Put four of them on your work surface and put half a slice of ham on each, covering it with a slice of cheese.

Trim the ham and the cheese so they don’t overhang the disks, and set the other four disks of ground beef over them. Press down and work around the edges to make four sealed ground beef patties.

Dredge the patties in the beaten egg, and then in breadcrumbs, pressing down gently to make the crumbs stick.

Heat the butter in a non-stick skillet and cook the burgers for about 10-12 minutes over a medium flame, carefully flipping them several times.

Serve at once with a tossed salad and a bright wine, for example an unoaked Barbera D’Asti or, if you want to be a bit more exotic, a Rossese di Dolceacqua or a Bonarda Vivace.

More about Svizzere, Italian hamburgers, and other recipes.

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Categories: Beef & Veal Steaks, Braciole, and More, Cucina Lombarda, Recipes from Lombardia

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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