4veal cutletsabout 1/4-inch thick, ideally from a round roast or eye of round
2large eggs
1/2cupfinely chopped parsley
3tablespoonsmilk
2garlic clovesfinely chopped
2cupsdry breadcrumbs
tomato sauce
4slicesham
4slicesmozzarella cheese
dried oreganoto taste
salt and freshly ground black pepperto taste
olive oil
Instructions:
Pound the veal steaks to just under 1/4-inch
Whisk together the eggs, parsley, milk and garlic. Add salt and pepper to taste.
Leave the cutlets soaking for 30 minutes to one hour in the fridge. The more time the better.
Preheat the oven to 200ºC. Lightly cover a baking tray with oil and heat it up in the oven.
Spread the breadcrumbs out in a shallow bowl and one by one place the steaks into the crumbs, turning and pressing firmly until they are well covered.
Add the crumbed steaks and cook for about 15 minutes, or until the bottom is golden brown.
Turn over the mildness and spread on a layer of tomato sauce, a piece of ham, and a piece of cheese. Sprinkle with oregano.
By the time the cheese has melted the bottom should be nicely browned, 3 to 5 minutes more.
Serve with French fries or mash potatoes.
alfajores
Ingredients:
200 grams all-purpose, unbleached flour
300 grams cornstarch
1/2 teaspoon baking soda
2 teaspoons baking powder
200 grams unsalted butter, softened
150 grams granulated sugar
3 large egg yolks, room temperature
1 tablespoon vanilla extract
1 teaspoon fresh lime zest
13 ounce can dulce de leche
1 cup shredded coconut
Instructions
Preheat your oven to 325F.
Sift flour, cornstarch, baking soda, and baking powder. Set aside.
Make sure your butter is very soft! Not melted, not warm, just perfectly soft. This will achieve the dough texture we need. Cream the soft butter and sugar for 5 minutes.
Add egg yolks, vanilla extract, and lime zest.
Add all the dry ingredients at once and mix until completely incorporated.*
Roll dough out (in portions so it's easier to work with) on a lightly floured surface**, to a 1/4 inch and cut into circles. Place on an unlined cookie sheet, no need to grease it. Also, you can place cookies pretty close together - they won't spread at all, so make sure you're cutting them out the size you're going to want the baked cookie to be.
Bake for 10-12 minutes and don't let them brown. Cool before filling.
Slather or pipe dulce de leche on the underside of a cookie and sandwich using another cookie. Press together so the dulce de leche slightly seeps out and roll the edges in shredded coconut.