Fried Omelette

Beat the eggs with the Parmigiano Reggiano grated, then season with salt and pepper as needed. Make one or more thin omelettes, cooking them until they have a firm, lightly golden surface. Transfer them to paper towels, without overlapping them, so as to eliminate any excess grease and keep them easy to handle.

Spread the thin slices of cheese on the omelettes mortadella, covering the surface evenly. Then spread the very thick béchamel sauce, forming a compact layer that doesn't drip over the edges. The filling should be smooth and firm enough to roll up without leaking.

Roll each stuffed frittata into tight, even cylinders. Wrap or arrange them so they hold their shape, then let them rest for two to three hours, weighted down. The rest is complete when the rolls are firm and don't open easily.

Cut the rested rolls into even slices about half a centimeter thick. Use a clean blade and a firm motion to keep the layers of omelette separate. mortadella and béchamel sauce. Arrange the resulting slices without overlapping, ready for breading.

Dip each slice first in the flour. Then beat the egg with a tablespoon Of Parmigiano Reggiano grated and a pinch of salt, until you get a mixture Dip the slices in the egg, letting the excess drip off, then cover them with finely grated breadcrumbs: the breading should adhere to the entire surface.

Melt the butter in skillet Arrange the breaded slices when it's hot, taking care not to burn them. Fry them until golden brown on both sides, turning them carefully so as not to break the breading. Serve when they're crispy on the outside and the filling is warm and soft.