How to make it

  • Lightly season the cutlets with salt and pepper and dredge them in flour. Soak in the egg wash then coat them with the breadcrumbs.
  • Line the breaded cutlets with the salami. Lay the shredded mozzarella or fontina along the length of the cutlet on top of the salami. Leave a little space from the edge so the cheese stays in. Break up the basil and spread it along the cheese.
  • Roll the cutlets up long ways as tight as possible and secure it closed by placing the open end down. Place on a pan and refrigerate at least one hour or over night. This will allow the breading to the spedini to adhere and not fall off.
  • On a medium high heat fry in oil until golden brown on all sides. Remove and set on the side.
  • Remove all the oil from the pan and add 2 tbsp butter. Lightly saute the sliced garlic until slightly golden then add the wine. Allow the wine to reduce and thicken add the creme fresh and butter. Allow the creme fresh and butter to blend in on a low flame. Place the sauce into a serving platter and arrange the spidinis on top of the sauce and serve.

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