Tuesday, November 16, 2010
1tablespoon extra virgin olive oil- EVOO
4 ounces (120 grams) pancetta, chopped
2 cloves garlic, minced
1 large shallot, minced
1 cup Panko breadcrumbs
1 cup chopped parsley
Freshly cracked black pepper
6 ounces (170 grams) Parmesan
3 eggs, whisked
6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8"x3"
No-cook tomato sauce (recipe here) or good, jarred sauce
Splash of dry wine (white or red)
1) Have the tomato sauce ready. Saute the pancetta in EVOO until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes). Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.