Cotolette di Mortadella
Extra virgin olive oil, for frying
3 eggs well beaten
3 cups finely ground day old bread
2 cup freshly grated Parmigiano-Reggiano
4 (1/2-inch) thick slices mortadella
Slowly heat oil to 375 degrees F.
Place the beaten egg, bread crumbs and Parmigiano into each of 3 separate pie plates. Dip each slice of mortadella in the beaten eggs then the breadcrumbs, back to the egg, then into the Parmigiano, back into the egg, and finally back in to the breadcrumbs. Make sure that the mortadella slices are coated completely.
Place the coated slices of mortadella into the hot oil.
Fry until they are golden brown on both sides. Serve immediately.
- Mario Batali