Bread Cutlet with Poached Egg and Capocollo

Method

1. Bring a pot of water to a boil and add a splash of vinegar. Reduce the heat to a simmer.
2. In a shallow bowl, beat the eggs with salt and pepper.
3. In another plate, mix the grated bread with grated Parmesan cheese.
4. Dip the slice of stale bread into the beaten eggs, allowing it to soak thoroughly.
5. Coat the bread in the breadcrumb-Parmesan mixture, pressing gently to adhere.
6. Heat a little olive oil in a frying pan and fry the bread cutlet until golden on both sides. Drain on paper towels.
7. Create a vortex in the simmering water and gently drop in the egg. Poach until the white is set but the yolk is still runny.
8. Remove the poached egg with a slotted spoon.
9. Place the bread cutlet on a plate, top with the poached egg, and arrange slices of capocollo alongside. Optionally add vegetables.
10. Cut the bread cutlet slightly to release the egg yolk before serving.