For two people, lightly fry a small onion diced into cubes in oil. Add one tablespoon of chopped fresh parsley, 30 grams of prosciutto diced, 15 grams of Italian salami diced, four slices of bread cut into cubes, salt, pepper, and a pinch of nutmeg. Cook for a few minutes over medium heat, stirring constantly. Then, pound six cutlets (1/2 kilo) with the meat mallet or the back of a kitchen knife. Season lightly. Divide the filling evenly among the cutlets; roll each cutlet around its filling, securing them if necessary. Alternate the cutlets on skewers with cubes of bread about 3.5 cm in size, a slice of white onion, a piece of green bell pepper, and a bay leaf. Brush with oil, dust with breadcrumbs or breadcrumbs mixed with grated Parmesan cheese, and cook over low heat until the meat is tender. Serve on the skewer."
For two people, lightly fry a small onion diced into cubes in oil. Add one tablespoon of chopped fresh parsley, 30 grams of prosciutto diced, 15 grams of Italian salami diced, four slices of bread cut into cubes, salt, pepper, and a pinch of nutmeg. Cook for a few minutes over medium heat, stirring constantly. Then, pound six cutlets (1/2 kilo) with the meat mallet or the back of a kitchen knife. Season lightly. Divide the filling evenly among the cutlets; roll each cutlet around its filling, securing them if necessary. Alternate the cutlets on skewers with cubes of bread about 3.5 cm in size, a slice of white onion, a piece of green bell pepper, and a bay leaf. Brush with oil, dust with breadcrumbs or breadcrumbs mixed with grated Parmesan cheese, and cook over low heat until the meat is tender. Serve on the skewer."
