Milanese-Style Pork Tongue Slices golden and rich

1 Put your washed lentils in a pot, add water to cover, add your herb infuser and let cook gently covered for 25 minutes.

2 Meanwhile, slice your tongues into 12 strips about 1 cm thick.

3 Prepare 3 plates, one with the flour, another with the egg wash and finally the last one with the Parmesan breadcrumb mixture.

4 Coat the cutlets first in flour, then in egg wash and finally in the breadcrumb mixture.

5 In a large pan, heat butter and a little oil (or duck fat), then sauté your cutlets without browning them too much, they should stay light golden (5 minutes on each side). Transfer to a plate and keep warm in the oven at 80° (gas mark 2-3).

6 In the same pan, quickly sauté your mushrooms for 1 minute, season with salt and pepper, then add your parsley mixture and remove from heat covered.

7 Test your lentils, remove your herb infuser, pour off a little liquid and add your diced smoked duck breast.

8 Plating: on your 4 hot plates, pour the lentils at the bottom, then place your 3 cutlets and fill the spaces with your mushroom mixture.

And who knows, maybe your kids will start enjoying pork tongue (smiles).