Melting pot of Italian cuisine, Sicilian style cutlet is, indeed, an exquisite reinterpretation of traditional Milanese recipe that meets typical ingredients, flavors and fragrances of the island, such as caciocavallo cheese, breadcrumbs, egg and vinegar.
This dish provides, precisely, that the slices of meat are marinated in vinegar, a procedure often followed by the Sicilian housewives because the meat, even those of the fish, don't pulp soften, leaving, instead, firm and compact.
Perfect to prepare when you have little time and you want to bring to the table a delicious main course, these cutlets with their tasty breading and the particular flavor given to it by pickling in vinegar, manage to give delicate palates and lovers of intense flavors.
First, put the slices of meat to marinate in a dish with plenty of vinegar that has to cover them completely. Let the slices submerged for at least 15 minutes. In the meantime, open your eggs in a dish and beat them until the yolk and the egg white are well blended. Now take charge of preparing the breadcrumbs. After pouring the breadcrumbs in a large bowl, add the grated cheese, finely chopped garlic, salt, fresh ground black pepper and chopped fresh parsley.
Now place on fire a large skillet pan with 5 tablespoons of extra vergin olive oil and let it heat for good. Meanwhile take the slices of meat one at a time, by dripping the excess vinegar, intigetele by both parties before the egg and then in the seasoned breadcrumbs taking care that the breadcrumbs adhere to well.
When the oil is hot, fry your cutlets until they are golden brown on both sides. Place the slices on a tray lined with paper towel, to wipe any excess oil.
I suggest you to accompanied yours cutlets, to which the special breading and vinegar will give a unique flavor, by a full bodied red wine.
Doses for 4 people:
- 600 grams of veal rump slices, sliced thin
- 200/250 grams of breadcrumbs
- 2 eggs
- 5 tablespoons of extra virgin olive oil
- 1 glass of red wine vinegar (if you prefer a milder flavor, you can use white wine vinegar)
- 4 tablespoons of grated caciocavallo cheese (alternatively you can use the peppery ewe's cheese)
- A chopped bunch of parsley
-1 thinly sliced clove of garlic
- Salt (6 teaspoons)
- Freshly ground black pepper (3 teaspoons)
For your shopping, I suggest:
http://cocciudamuri.it/index.php/selezionati-da-cocciu-d-amuri/olio-extra-vergine-d-oliva.html
When the oil is hot, fry your cutlets until they are golden brown on both sides. Place the slices on a tray lined with paper towel, to wipe any excess oil.
I suggest you to accompanied yours cutlets, to which the special breading and vinegar will give a unique flavor, by a full bodied red wine.
Doses for 4 people:
- 600 grams of veal rump slices, sliced thin
- 200/250 grams of breadcrumbs
- 2 eggs
- 5 tablespoons of extra virgin olive oil
- 1 glass of red wine vinegar (if you prefer a milder flavor, you can use white wine vinegar)
- 4 tablespoons of grated caciocavallo cheese (alternatively you can use the peppery ewe's cheese)
- A chopped bunch of parsley
-1 thinly sliced clove of garlic
- Salt (6 teaspoons)
- Freshly ground black pepper (3 teaspoons)
For your shopping, I suggest:
http://cocciudamuri.it/index.php/selezionati-da-cocciu-d-amuri/olio-extra-vergine-d-oliva.html
