La ricetta di oggi dà dipendenza: are the fried cutlets with Messina. Delicious Sicilian variant of the most famous and beloved Milanese cutlets. As I explain to you in the VIDEO RECIPE STEP BY STEP (subscribe if you go to my YouTube channel), the two recipes are very different.
Milanese and Messina cutlets: Differences
Messina fried cutlets are made with beef or veal fesa, sliced very thin and well beaten. The Milanese ones with the veal rib with bone. Yet, both are fried, but the cutlets "made in Sicily” are fried in oil, while the Milanese ones in the clarified butter. I use peanut seed oil or high oleic sunflower oil, for a matter of temperature control and smoke point, but you can also use extra virgin olive oil if you prefer, being very temperature conscious.
Then the breadcrumbs: as in so many dishes, Sicilian cuisine is baroque and Messina fried cutlets are breaded in a decidedly tasty way. In beaten eggs, In fact, chopped parsley is added, garlic and abundant grated pecorino cheese. You can also add Parmesan cheese, or replace it with pecorino cheese, which is, however, tastier. These ingredients should be added to the beaten egg because the subsequent breadcrumbs in grated bread will protect them from high temperatures, preventing them from burning giving the cutlets an unpleasant bitter aftertaste.
Frying must take place at 170 degrees, but I'm sure by now you've all bought the indispensable kitchen thermometer, better if you dive and then in a Wok or in a high-edged pan. The perfect outline? L’FENNEL SALAD AND ORANGES, fresh, croccante e aromatica.
More cutlet recipes:
On the subject of cutlets, i have to suggest you don't miss some of my most beloved recipes, both meat and fish:
- the valdostana lamb chops
- the cutlets with béchamels
- those chicken with peppers
- the baked chicken cutlets with asparagus and parmesan cheese
- baked chicken alla Norma
- of spatula fish
- the swordfish cutlets
- those stuffed eggplant
- 4 slices beef or veal, subtle and well-beaten
- 2 whole eggs
- 60 grams of grated pecorino cheese (and/or Parmigiano Reggiano)
- fresh parsley, to taste
- 1 clove of garlic
- Salt, to taste
- peanut oil for frying, to taste
- double zero flour, to taste
- breadcrumbs, to taste
- lemon to serve the cutlets
FRIED CUTLETS WITH MESSINAPrint This
Messina cutlets are simple to prepare and very tasty. As you can see in the VIDEO RECIPE STEP BY STEP, it is important that the meat is cut evenly and that it is well beaten. If it seems a little’ too thick, no fear: put the slice of meat between two sheets of baking paper and beat it gently but decisively with a meat beater, until you make it the desired thickness.
Put the flour in a dish, in another the well-beaten eggs and in a third dish the bread grated. Add a pinch of salt to all three dishes and stir. To make eggs smoother, you can add one or two tablespoons of cold water and whisk until you get a foamy mixture.
Chop the parsley and garlic very finely and add them to the eggs. Combine the grated cheeses with the egg mixture, then mix well, as you see in video recipe Messina cutlets are simple to prepare and very tasty.
Carefully bread every slice of meat first in the flour, so that the meat is covered with it, then in the seasoned egg, taking care that the meat is well impregnated with egg and finally in the grated bread. Press hard so that the grated bread adheres to the entire surface of the meat.
At this point, fry the Messina cutlets in peanut seed oil or high oil sunflower oil at 170 degrees until golden brown on both sides. Put the messina fried cutlets to drain on a sheet of absorbent paper and serve immediately with a few slices of lemon and a nice fennel and orange salad. Bon appétit!
Raw and already breaded cutlets can be stored in the refrigerator for a day, covered with plastic wrap, or frozen taking care to put, between one cutlet and another, a sheet of baking paper.