Cotoletta Orecchio di Elefante (Elephant Ear Steaks)


  • 2 ribeye steaks on the bone, weighing approximately 600 g each
  • 4 slices of Prosciutto di Modena
  • 300 g of Parmigiano Reggiano
  • 2 eggs and breadcrumbs for the coating
  • 50 g of butter
  • 1 ladle of chicken stock


Use a steak hammer to “flatten” the steaks to a maximum thickness of 0.5 cm. This operation is important to guarantee that the meat cooks properly, so flatten it carefully, especially along the bone. Dip the steaks in the beaten egg then coat them in the breadcrumbs, and repeat. Fry in hot oil (at a maximum of 140°C) turning the steaks frequently. When the coating is golden, drain them and place them on kitchen paper to soak up the excess oil. Melt a knob of butter in a large frying pan, place the steaks in the pan and top them with the slices of Prosciutto di Modena and scales of Parmigiano. Turn up the heat and splash with the stock. Place a lid on the pan and leave the cheese to melt. Plate up the steaks and drizzle with the butter and stock before serving.

The quantities indicated are enough for four people.