Crispy mortadella Milanese
A quick, tasty appetizer, full of flavor and perfect to surprise guests with something different from the usual. The mortadella milanesine are small discs that are crunchy on the outside and soft on the inside, golden in the pan and finished with a tomato barbecue sauce.
They are ready in just a few minutes and disappear even faster! Ideal as finger food or for a buffet, these mini mortadella cutlets bring an irresistible aroma and a touch of originality to the table.
Mortadella from Bologna is one of those flavors that tells the story of my beloved adopted city, with its unmistakable aroma and rich taste. These crispy mortadella milanesine are a quick, indulgent and flavorful appetizer, perfect for starting a lunch or dinner with a hint of Bolognese tradition.
Small golden discs, crunchy but with a tender heart, quickly fried and then finished with a few drops of barbecue sauce: a pairing that wins you over by contrast and balance.
I recommend making plenty because they take minutes to prepare and disappear even faster… one leads to another!
Anyway, remember that for me the best way to enjoy mortadella from Bologna is to put it between two nice slices of bread, trust me!!!!!!!!!!!!!!!
P.S. I almost argued with the deli counter man at Esselunga about the thickness of these mortadella rounds: thicker? thinner? “one finger thick” … yes, but my finger or his? 😄😉
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz mortadella (sliced relatively thick — mine might be a bit too thick!)
- 1 egg (medium)
- 1/3 cup instant cornmeal (or fine breadcrumbs)
- as needed peanut oil (for frying)
- as needed barbecue sauce (optional)
Tools
- Pans
Steps
Have the deli slicer cut the mortadella into slices about 6–7 mm thick (about 1/4 inch).
Using a cookie cutter or a small glass, cut out many discs approximately 1 3/8 inches in diameter (~3.5 cm) (mine are quite plump).In a bowl, beat the egg, then dip the rounds first in the egg and then in the instant cornmeal or breadcrumbs, shaking off the excess.
Drain on kitchen paper and serve immediately, while hot and crunchy, accompanied by barbecue sauce.
These little mortadella cutlets are really delightful!
Enjoy! Annalisa
Some useful tips before you start 👍
❓ Can I cook the mortadella milanesine in the oven?
Yes, you can bake them in the oven for a lighter version. They won’t be as crispy as when pan-fried, but they are still very good.
❓ How do I prevent the coating from falling off during cooking?
Dip them well first in the egg and then in the breadcrumbs, pressing lightly. Also, let them rest a few minutes before cooking: this helps the coating to adhere better.
❓ Can I prepare them in advance?
You can prepare them ahead and keep them in the fridge, then fry them at serving time. Alternatively, you can quickly reheat them in the oven before serving.
