Cutlets Of Meat Messina Style

Preparation:

Preparation: Pour 200 g of breadcrumbs, the grated pecorino cheese, a pinch of salt and the parsley that you have shredded with a knife on a wooden cutting board into a bowl. Add water until a paste is formed. Spread the cutlets out on a flat surface, making sure they are well beaten and free from fat filaments. Spread a small dose of suet, a teaspoon of dough and a few cubes of scamorza that you have previously chopped up on each cutlet. Wrap the cutlets making sure they are tightly closed to prevent the dough from leaking out during cooking and thread them onto the appropriate skewers. Spread a thin layer of suet on both sides of the skewers and wet them in the dough residue to which you will have added the remaining breadcrumbs. Cover all the cavities and the sides well with breadcrumbs. Cook them only and exclusively with charcoal to enjoy their fragrance and softness. Suggestions For a perfect success of the recipe it is essential to scrupulously follow the choice of ingredients and the preparation phases. The suet must be prepared in advance by melting a few pieces of pork rind in a saucepan. As soon as all the fat has melted, pour the contents into a glass container taking care to eliminate the waste and let it cool. The yellowish liquid will change to a deep milky white color. The lard prepared in this way can be kept in the fridge for a very long time. An alternative for those who don't want to try their hand at preparing suet is to use industrial suet which is used by pastry chefs to prepare biscuits and various sweets. Do not add various types of fat such as oil, butter, margarine to the dough. In fact, although it may seem strange, the secret of a good recipe lies in the use of water in the dough. During cooking on the grill, the water contained in the mixture evaporates and keeps it at the right degree of humidity by mixing it with the suet and scamorza which melt with the heat, giving the cutlet a unique aroma and delicacy. For cooking it is necessary to prepare a good charcoal-based fire that is as uniform as possible, sprinkle it with a thin layer of ash to dampen the heat and arrange the skewers about 10 cm from the layer of ash. Given the fragrance and delicacy of the dish, if served as a first course, it is suggested to double the doses since the conventional ones will certainly be insufficient.