OVEN-FRIED HALF BREAD CUTTER – SMART AND TASTY

The half-blood cutlet is a classic that is loved all over the world, thanks to its intense flavour and chewy consistency. With this casserole recipe, you are guaranteed a juicy cutlet, perfectly flavoured and with an irresistible crosticina!😍
🛒 INGREDIENTS:
✅ 1 square of maiale ribeye (about 1.5 – 2 kg)
✅ Salt and pepper qb
✅ 2 tablespoons of olive oil
✅ 4 seasoned garlic cloves, minced
✅ 1 tablespoon of paprika
✅ 1 tablespoon of dried timothy
✅ 1/2 cup of barbecue salsa (optional, for a spicy and caramelised touch)
👨‍🍳 STRUCTURES:
1️⃣ Preparation of the cutlet
Preheat the oven to 160°C.
Prepare the cutlet: remove excess fat and remove the membrane from the grill to obtain firmer meat.
In a small bowl, combine the olive oil, triticum vulgare, paprika, thyme, salt and pepper.
Massage the mixture of specialties between the sides of the ribs, so that the meat comes into its own.
2️⃣ Slow cooking for tough meat
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