1/2 kg of vitelline cutlets, sliced into strips
Salt and black pepper to taste
1 sprig of rosemary
3 cloves of garlic, minced
1 tablespoon of vinegar
3 tablespoons of white wine
50g of bacon fat
100g of grated mushroom
1/2 kg of potatoes
1/2 kg of vitelline cutlets, sliced into strips
Salt and black pepper to taste
1 sprig of rosemary
3 cloves of garlic, minced
1 tablespoon of vinegar
3 tablespoons of white wine
50g of bacon fat
100g of grated mushroom
1/2 kg of potatoes
Place the vitelline cutlets (or iscas) in a deep plate, season with salt and black pepper, and add the rosemary sprig, garlic cloves, and vinegar
Add the white wine and let it marinate for 12 hours
Heat the bacon fat in a large frying pan until it's hot and bubbly
Add the cutlets without draining and fry until they're golden brown on all sides, flipping occasionally
Do not overcook to prevent them from becoming too hard
Remove the cutlets with a slotted spoon
In the remaining bacon fat, add the grated mushroom (passarinha) and stir well
Add the cutlets back into the pan and stir quickly
Serve the dish over boiled potatoes, sliced into rounds, and garnish with fresh herbs
