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Fried cutlets with Messina

by Ada Parisi
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Cotolette fritte alla messinese

La ricetta di oggi dà dipendenza: sono le fried cutlets with Messina. gourmand variante siciliana delle più note e amatissime cotolette alla milanese. 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

Le cotolette fritte alla messinese sono fatte con la fesa di manzo o di vitello, 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, la cucina siciliana è barocca e le cotolette fritte alla messinese sono impanate in modo decisamente gustoso. 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’TheNSALATA DI FINOCCHI E ARANCE, 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:

  • Cotolette fritte alla messinese

    FRIED CUTLETS WITH MESSINA

    Portions: 4 Preparation: cooking:
    Nutrition facts: 250 calories 20 fat
    Rating: 5.0/5
    ( 1 voted )

    Ingredients

    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

    Procedure

    Fried cutlets with Messina

    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!

    Note

    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.

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