Tag: cutlet

Perch and tapioca cutlet recipe – Italian Cuisine

Ingredients

6 fillets of perch
300 g tomatoes
120 g tapioca pearls
corn flour
egg white
tomato concentrate
basil
salt
peanut oil

Duration: 40 min

Level: Medium

Doses: 6 people

For the recipe cutlet of perch and tapioca, cut the tomatoes into small pieces and blend them. Collect the pulp in a sieve lined with a cloth, placed on a container, and let it drain until you have obtained 100 g of tomato water.
Cook tapioca in 300 g of boiling salted water. When the tapioca pearls begin to swell and become barely transparent, add the tomato water and cook for 15-20 minutes.
Breaded meanwhile the fish fillets, passing them in the cornmeal, then in 1 beaten egg white and again in the cornmeal.
Fry them in hot peanut oil for 2 minutes per side.
Jumbled up the chopped tomato puree with 1 tablespoon of concentrate, obtaining a sauce.
Serve the fillets fried on tapioca soup and complete with the tomato sauce and fresh basil leaves.
To know: tapioca is a starch that is obtained from cassava, a tuber similar to the potato originating from South America, where it is widely used. It is found in pearls and powder, and can be used as corn starch for desserts and pancakes or to thicken soups.

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Grissinopoli, the Turin-style breaded cutlet – Italian Cuisine

From Piedmont with fury, the cutlet of chef Marco Sacco, 2 Michelin stars. Breaded in grissimi, and cooked to perfection .. in clarified butter of course!

If today vitello tonnato is very popular in Milan, cutlets are cooked in Piedmont. But not Milanese style, but Turin style, with breadsticks for breading. Only one thing is not discussed: clarified butter for cooking. We "stole" the recipe from Marco Sacco, 2 Michelin star chef of the Piccolo Lago restaurant in Verbania and Piano 35 in Turin, who sees the cutlet with different eyes: "This recipe represents for me belonging to the Piedmontese tradition , the desire to propose a dish that has its roots in the Turin of traditions, in the name of one of its typical products, the breadstick. My cooking has always been linked to my experience, and also in this case I have told my experience and my passions, especially those of childhood. Cutlet: after all, what's better for a child? I added a cherry and onion salad to refresh the palate, a unique pleasure of simple and decisive flavors ". How not to try?

Ingredients for 5 cutlets

1 kg sirloin of veal
0.5 kg crumbled breadsticks
3 eggs
0.5 kg breadcrumbs
salt
pepper
0.5 kg clarified butter

Ingredients for the salad
300 g cherry tomato
50 g red onion
Extra virgin olive oil
salt

For the grissinopoli
Portion the sirloin into 5 slices of 160 g, beat the slices lightly leaving a thickness of at least 1.5 cm. Break the eggs into a bowl, salt and pepper them. Bread the slices in the following order: breadcrumbs, egg, breadsticks. Lightly press the breading and then brown in a pan in clarified butter. Finish cooking in the oven at 200ºC for 3-4 minutes.

For the cherry salad
Peel the cherries and cut them in half. Finely chop the onion and rinse it under running water for 1 minute.
Put the tomatoes and onion in a bowl and season with extra virgin olive oil, salt and black pepper.

Finishing and presentation
Arrange the tomato and onion salad on the plate, cut the grissinopoli into 2 on the bias and place it in the center of the plate slightly overlapping. Finish with a few flakes of salt.

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Veal Cutlet Recipe – Italian Cuisine – Italian Cuisine

The rib of the Parmigianino restaurant in Parma, created by chef Roberto Conti

Ingredients

1 kg 4 veal cutlets on the bone
150 g panko bread
25 g white wine vinegar
4 red potatoes
3 yolks
2 eggs
PDO Parmesan Cheese
clarified butter
corn oil
salt and flakes

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

FOR POTATOES
Wash potatoes without peeling them. Cut them into wedges and blanch them for 15 minutes in water and vinegar. Cool them in water and ice, dry them and fry them for 8-9 minutes in corn oil at 130 ° C. Set them aside, to fry them later for another 3-4 minutes.

FOR THE MAYONNAISE
break the eggs at room temperature in an immersion mixer bowl. Add a pinch of salt, the white wine vinegar and begin to emulsify, pouring 200 g of corn oil flush. Finally, add 50 g of grated Parmesan cheese and emulsify for one last time.

FOR THE RIBS
beat chops only with your hands and dip them in the yolks beaten with a drop of water. Then bread them in panko bread.
fry in abundant clarified butter mixed with corn oil, for about 5 minutes per side.
Let them rest on kitchen paper while you finish frying the potatoes in oil at 180 ° C. Serve the ribs with the mayonnaise and the fried potatoes.

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