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Description

Catania style cutlets are a true treasure of Sicilian cuisine! I still remember when my grandmother prepared them for Sunday lunch: an unmistakable aroma that filled the whole house. The meat, tender and flavorful, is wrapped in a crunchy breading flavored with garlic and parsley. The extra touch? A dip in white wine vinegar and pecorino cheese with pepper that enhance the taste of the meat. Perfect for a family lunch or a dinner with friends, these cutlets are a real comfort food. Preparing them is quick and easy, and the result is guaranteed! Ideal to accompany with a fresh green salad.

Ingredients (10 ingredients)

Preparation (7 steps)

Initial preparation of the cutlets

Pound the veal slices with a meat mallet until the desired thickness is reached. Set the cutlets aside.

Preparation of the breading: eggs

Crack the eggs into a bowl, add salt and black pepper to taste. Beat the eggs with a fork until a homogeneous mixture is obtained. Set aside the beaten eggs.

Preparation of the breading: garlic and parsley

Thermomix® Setting

3 sec/Speed 7

Peel 2 cloves of garlic and put them in the bowl. Chop the garlic: 3 Sek./Stufe 7. Transfer the chopped garlic to a tray with the breadcrumbs.

Chop the parsley

Thermomix® Setting

3 sec/Speed 6

Insert a sprig of fresh parsley into the bowl. Chop the parsley: 3 Sek./Stufe 6. Transfer the chopped parsley to the tray with the breadcrumbs and garlic. Mix well with a spoon to blend the ingredients.

Breading the cutlets

Dip the meat cutlets first in the white wine vinegar and then in the grated pecorino cheese with pepper. Dip the cutlets in the beaten egg and, finally, in the flavored breadcrumbs, making sure they are well covered.

Frying the cutlets

Pour plenty of peanut oil into a pan and heat until it reaches a temperature of 170°C. Fry the cutlets for a few minutes on both sides, until golden brown. Drain them on absorbent paper to remove excess oil.