The Tipp
Bone-in cutlet, elephant ear-style, with arugula and cherry tomatoes
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A monumental main course prepared to order, with the meat beaten until it reaches millimetric thickness. The cutlet is imposing and golden, with a fragrant, artisanal breading that is dry and free of greasiness, sealing in the meat and making it succulent. The raw freshness of the arugula and the acidity of the cherry tomatoes precisely balance the richness of the fried dish.
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