Polish Beef Cutlet Panino
This panino features a special aioli sauce made with Spanish garlic Ajo Morado de Las Pedroñeras (PGI) and organic honey from Romania. Extra virgin olive oil from Greece Chania Kritis (PGI) and dropwort and mitsuba are also a perfect match, adding a refreshing aftertaste.
Ingredients
- Beef sirloin (Poland) 120g (serves 2)
- Salt (Slovenia) To taste
- Sliced bread 2 slices (from loaf of 6, crust cut off)
For Paprika Aioli Sauce
- Paprika powder/ Pimentón de la Vera (PDO) (Spain) 5g
- Garlic/ Ajo Morado de Las Pedroñeras (PGI) (Spain) 5g
- Organic Honey (Romania) 5g
- Extra virgin olive oil/ Organic (Croatia) 5g
- Salt (Slovenia) To taste
- Egg yolk (1 yoke)
- Vegetable oil 100 g
- Lemon juice 15g
Breadcrumbs Mix (Total amount per preference)
- Džiugas cheese (PGI) (Lithuania) 20% of the mix
- Breadcrumbs 80% of the mix
- Flour (Amount per preference)
- Eggs (Amount per preference)
For Lemon Dressing
- Extra virgin olive oil /Chania Kritis (PGI) (Greek) 10g
- Salt (Slovenia) To taste
- Lemon juice 5ml
- Kalamata olives (PDO)(Greece) 1/2 olives (cut into 2 mm thick pieces)
- Džiugas cheese (PGI)(Lithuania) Appropriate amount (sliced)
- Dropwort (1 root)
- Mitsuba (Japanese wild parsley) 2 leavesic) (Italy) To taste
Instructions
Salt the beef and coat it with breadcrumbs.
Make the aioli sauce by mixing the egg yolk, lemon juice, vegetable oil, olive oil and honey in a similar manner to making mayonnaise. Finish with paprika powder, grated garlic, and season with salt.
Spread more oil in a frying pan and cook the cutlets from Step 1.
Mix all the ingredients for the dressing together and dress with cut dropwort and Mitsuba.
Spread aioli sauce on toasted bread, place half of the cutlet from Step 3 on top, and squeeze out the aioli sauce. Top with salad and olives, sliced Džiugas cheese, and sandwich with bread.
