Olive alla grandna papera

Ingredients for 4 servings:

• 300 g green olives, pitted
• 100 g chicken breast fillet(s)
• 100 g veal escalope
• 100 g Parma ham
• 1 tbsp butter
• 2 egg yolks
• 2 tbsp Parmesan, freshly grated
• 1 pinch of nutmeg
• salt and pepper
• 2 eggs, whisked
• 200 g breadcrumbs
• 100 g flour
• 1 liter of oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Croquettes made from olives, meat and puree

Drain the olives and roughly chop them in a food processor. Then brown the meat in butter. Depending on your taste, you can leave the Parma ham raw or add it to the pan (the butter will absorb some of the flavor and impart it to the meat). Cut everything into small cubes and, once cooled, add it to the chopped olives. Blend the olives with the Parmesan cheese, egg yolks, and seasonings until a fine purée is formed. Season carefully; all ingredients together contain a certain amount of salt! Then, form the mixture into small “olive-like” croquettes, which are then first coated in flour, then dipped in the beaten eggs, and finally coated in breadcrumbs. Finally, fry the “olive croquettes” in hot oil until golden brown. Serve warm, as desired, or cold or lukewarm as an antipasti.