Tony’s recipe of the month
As it’s summer, I’m going to focus on Italian Cutlets. This can be prepared early – before work or the night before and taken down to the beach during the evening, after work.
There are two styles; you can picnic style eating (smaller pieces). At home it’s with larger pieces of meat. Here are the ingredients:
- 500 grams of tender cuts of beef or veal cut into 8 thin or 16 thin slices (16 if you’re having a picnic)
- 2 beaten eggs
- 2 cups of white breadcrumbs
- Half a cup of grated Pecorino or Romano cheese
- 1 tsp of very finely chopped Italian flat leaf parsley
- A touch of salt (optional)
- Oil – just for the frying
- Preparation: 20 mins
Cooking time: 10 mins
I start by mixing the cheese, breadcrumbs and parsley all in the one bowl. Then in another bowl, I mix 2 eggs with a fork. Then make sure you dip the meat in the egg then you need to coat it with the cheese, breadcrumbs and parsley mixture.
If you put the ready made cutlets in the fridge, that will help hold the breadcrumb mixture when you fry it. If I’m not busy, I tend to leave it in the fridge for the day and then have them ready for cooking in the evening.
With my amazing non stick frying pan I use extra virgin olive oil for a richer taste and fry meat quickly at a high temperature and then as soon as they start to brown, then flip them over. Shallow frying is the key to success!
Then I drain the cutlets on a paper towel to remove excess oil. In summer I have with a green garden salad but in winter I tend to have with mashed potatoes. I always have leftovers which I’ll take to work the next day and might share with my colleagues if they’re lucky!
I recommend either a slightly oaked Chardonnay or a Sangiovese to go with this dish.
Remember to cook with amore! And next month I’ll be sharing another recipes.