Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Kid cutlets à la flame


Remove the nerves from the upper part of the cutlet.
Fix a sage leaf with a toothpick on each cutlet
Baste the cutlets  with oil and brown them in a pan.
Prepare a well crushed  mix with  a sprig of rosemary, a clove of garlic, a few cicely sprigs, salt and pepper.
Stir all the ingredients with 4 tablespoon of olive oil and 4 glasses of Grappa together.
As soon as the kid cutlets  are browned pour the sauce, cover the pan, allow  the sauce to reduce and serve.

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    12 kid cutlets (about 60 g each)
    Salt and pepper
    1 dl Olive oil
    1 clove of minced garlic
    Some cicely sprigs
    4 shot glasses of aged Grappa

  • Author:
    • Renato Frazzoni, Ristorazione romana
  • Typology:
    • Second course
  • Preparation time:
    • About 15 minutes
  • Notes: