RCI-MT.004.0379.001
Fergesë e Tiranës me Mish Viçi
Tirana fergese with veal
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- veal cutlets1 lb
- salted ricotta or cottage cheese or Greek Feta cheese½ lb
- 1 tbsp
- ¼ lb
- 3 tbsp
- onion1 unitone medium-sized
- garlic finely choped3 cloves
- add salt1 unitblack pepper, and chili pepper to your taste
Method
1
Pound the veal cutlets between two sheets of plastic wrap until they reach a thickness of about ¼ inch. Season both sides generously with salt, black pepper, and chili pepper.
2
Dredge the seasoned veal cutlets lightly in flour, coating both sides evenly and shaking off any excess.
3
Heat the butter and virgin olive oil together in a large skillet over medium-high heat until the mixture is hot and foaming.
2 minutes
4
Finely chop the medium onion and add it to the hot fat along with the finely chopped garlic cloves. Sauté until softened and fragrant, about 2–3 minutes.
5
Place the floured veal cutlets into the skillet and cook for 3–4 minutes on each side until lightly golden and cooked through. Transfer to a warm plate and keep aside.
7 minutes
6
Crumble the salted ricotta (or cottage cheese or feta) directly into the pan with the remaining aromatics and fat, stirring gently to incorporate and warm through, about 2 minutes.
7
Return the cooked veal cutlets to the skillet, nestling them into the cheese mixture. Adjust seasoning with additional salt, black pepper, or chili pepper as needed.
2 minutes
8
Serve the fergesë hot directly from the skillet or plated individually with the cheese-butter sauce spooned over and around the veal.