RomanItalian
Breaded Cutlets with Fried Artichokes
by Chef Max Mariola · 1.1M subscribers on YouTube
Tender breaded meat cutlets made from different cuts of beef or veal, fried to a golden crust while staying juicy inside, accompanied by crispy fried artichokes.
- Difficulty
- medium
Ingredients
8 items- Fettina di CarneChoose from girello di vitello, fesa di manzo (rosa), or scamone (pezza)
- CarciofiSmall, tender artichokes
- FlourFor dusting the meat
- EggsBeaten, for the breading
- Pangrattato o PankoFor coating; panko recommended for extra crunch
- Peanut OilFor deep-frying
- SaltTo taste
- Lemon ZestFresh zest, for finishing
Method
- Clean the artichokes: remove tough outer leaves, cut off the tips, and trim the stems. Cut each in half and then into quarters. Rub with lemon to prevent browning.
- Beat the eggs in a shallow dish.
- Lightly season the meat cutlets with salt. Dredge each cutlet in flour, shaking off excess, then dip in beaten egg, and coat with breadcrumbs or panko, pressing gently.
- Heat peanut oil in a deep pan to 170-180°C. Fry the artichokes first until golden and tender, about 3-4 minutes. Drain on a wire rack.
- Fry the breaded cutlets in the same oil, one or two at a time, until golden brown and cooked through, about 2-3 minutes per side. Do not overcrowd.
- Sprinkle the cutlets with salt and fresh lemon zest before serving. Arrange with the fried artichokes.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
