Italian
Tuna Cutlet Sandwich
by Federico Fusca Chef · 332K subscribers on YouTube
A crispy double-breaded tuna cutlet served in a soft panino with a fresh salsa verde. This recipe transforms simple tuna fillet into a crunchy, golden sandwich that rivals any meat cotoletta.
- Difficulty
- medium
Ingredients
12 items- Tuna FilletThick slice about 2 cm
- Panco (Panko)Mixed with breadcrumbs
- BreadcrumbsMixed with panko for double breading
- EggsFor the egg wash
- Sale di Maldon (Maldon Salt)For seasoning after frying
- ParsleyFor salsa verde, finely chopped
- GarlicOne clove for salsa verde
- Extra Virgin Olive OilFor salsa verde and frying
- Parmigiano ReggianoGrated for salsa verde
- SaltFor salsa verde
- Acciughe (Anchovies)(optional) — Optional; not used in this version but traditionally added to salsa verde
- Panino (Panino Roll)Soft bread roll (e.g., rosetta)
Method
- Slice a thick fillet of tuna (about 2 cm thick).
- Mix panko and breadcrumbs together in a bowl.
- Beat eggs as if for a frittata (whisk well).
- Dip the tuna fillet into the beaten egg.
- Coat the tuna in the panko-breadcrumb mixture.
- Repeat the egg and breadcrumb coating for a double breading for extra crispiness.
- Prepare the salsa verde: finely chop parsley, garlic, and combine with extra-virgin olive oil, grated Parmigiano Reggiano, salt, and optional anchovies.
- Heat oil in a pan and fry the breaded tuna cutlet until golden and crispy on both sides.
- Season the hot cutlet with a pinch of Maldon sea salt.
- Cut the panino (bread roll) in half and spread some salsa verde on the bottom half.
- Place the crispy tuna cutlet on the salsa verde.
- Add more salsa verde on top of the cutlet, then close the sandwich and serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
