RomanItalian
Breaded Veal Cutlet (Fettina Panata)
by Marco Rufini · 181K subscribers on YouTube
The classic Roman-style breaded veal cutlet: quick, crispy, and made with homemade coarse breadcrumbs. Perfect as a main course or in a sandwich.
- Difficulty
- easy
Ingredients
5 items- Eggs
- Salta pinch
- 1 pcsCarne di vitello (taglio rosa)veal cutlet, rosa cut
- Pane grattugiato caserecciohomemade coarse breadcrumbs
- Frying Oiloil for frying
Method
- Beat the eggs with a pinch of salt.
- Dip the veal cutlet (rosa cut) in the beaten eggs, coating both sides.
- Pass the cutlet through the coarse homemade breadcrumbs, pressing gently to adhere.
- Fry in hot oil for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and sprinkle with coarse salt crystals to taste.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
