RomanItalian
Breaded Cutlets
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola demonstrates how to make perfect breaded cutlets using three different cuts of beef (girello, rosa, scamone) and two types of breading (panko and commercial crunchy breadcrumbs). He also fries artichokes as a side. The key is to choose the right cut, bread lightly, and fry quickly for a moist interior.
- Difficulty
- medium
Ingredients
12 items- 4 pcsCarciofi BabySmall, tender artichokes
- 1 pcsLemonJuice for artichokes, zest for serving
- 6 pcsFettine di Girello (Magatello)Beef eye round slices
- 2 pcsFettine di RosaBeef rose cut slices
- 2 pcsFettine di Scamone (Pezza)Beef sirloin tip slices
- 8 pcsEggsMixed white and brown eggs
- FlourFor light dusting
- Panco (Panko)Homemade panko breadcrumbs
- Pangrattato CroccanteStore-bought crunchy breadcrumbs with turmeric and paprika
- Peanut OilPeanut oil for deep frying
- SaltTo taste
- Water(optional) — Splash for egg mixture
Method
- Clean the artichokes: remove outer leaves, trim the tips, cut in half and then into quarters. Place in a bowl of water with lemon juice to prevent browning.
- In a bowl, beat the eggs with a pinch of salt and a splash of water until well combined.
- Lightly dust each slice of meat with flour on both sides.
- Dip the floured meat into the beaten egg, allowing excess to drip off.
- Coat the meat with breadcrumbs (homemade panko or store-bought crunchy breadcrumbs). Press gently to adhere.
- Heat oil for frying to 170–180 °C (338–356 °F). For the artichokes, lower the temperature to 170 °C. Fry the artichokes first until golden and tender, then drain on a wire rack.
- Fry the breaded cutlets in the same oil until golden brown on both sides. Remove and drain on a wire rack. Sprinkle with a pinch of salt and optional lemon zest before serving.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
