Italian
Cabbage Cutlet (Cotoletta di Verza)
by Chef in Camicia · 306K subscribers on YouTube
This is not the usual cutlet: crispy on the outside, creamy on the inside, super tasty and economical. Blanch cabbage leaves, stuff with anchovy and Edamer cheese, dip in a batter made with rice flour and sparkling water, coat in breadcrumbs, then air-fry or bake until golden.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- 4 pcsFoglie di verzalarge outer leaves
- 4 pcsEdamersliced
- 4 pcsAnchoviesanchovy fillets in oil
- Rice Flourfor the batter
- Salta pinch
- Acqua gasatasparkling water, enough for batter consistency
- Breadcrumbsbreadcrumbs (gluten-free if needed)
- Oilfor drizzling
Method
- Remove the cabbage leaves, cut off the hard central rib, and blanch them in boiling water for a couple of minutes.
- Dry the leaves well, then stuff each with an anchovy fillet and a slice of Edamer cheese. Fold the edges into a parcel.
- Prepare the batter: mix rice flour, a pinch of salt, and enough sparkling water to obtain a smooth, thick batter.
- Dip each parcel into the batter, then coat it generously with breadcrumbs (gluten-free if needed).
- Drizzle with a little oil and cook in an air fryer at 180°C for 10–12 minutes, or in a preheated oven at 200°C until golden and crispy.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
