Ingredients
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Courgettes 450 g
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Scamorza cheese (provola) 100 g
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Breadcrumbs 50 g
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Grana Padano DOP 30 g
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Fine salt to taste
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Black pepper to taste
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Olive oil to taste
Preparation
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Grate the courgettes with a medium-hole grater and place them on a colander in a large bowl.
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Lightly salt the courgettes and press them with a spoon so that they lose their water.
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Grate the scamorza cheese and add it to the drained courgettes.
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Add grated nutmeg, salt and pepper to taste
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Add breadcrumbs and cheese to the mixture and mix well
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Shape into patties (about 100 g each) and crush them to form cutlets, you will obtain 6 cutlets
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Coat your cutlets with beaten egg on both sides and then roll them in breadcrumbs
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Heat the olive oil in a pan and place the cutlets in it one at a time, cook over low heat on both sides until you get a nice crispy crust.
P.S. it is recommended to serve the cutlets hot.
Enjoy!
