SicilianItalian
Trapani-Style Cutlets
by Federico Fusca Chef · 332K subscribers on YouTube
Crispy veal cutlets coated in a mixture of almond flour, breadcrumbs, and rosemary, fried in olive oil. A traditional recipe from Trapani, Sicily, double-breaded for extra crunch.
- Cook
- 5 min
- Difficulty
- medium
Ingredients
8 items- Cotolette di Vitella
- Almond Flour
- Breadcrumbs
- Flaked AlmondsUsed as part of the breading mixture.
- Egg
- RosemaryFinely chopped.
- Olive OilFor frying.
- SaltTo taste.
Method
- Mix almond flour, breadcrumbs, and finely chopped rosemary together in a bowl.
- Beat the eggs in a separate bowl.
- Dredge each veal cutlet in flour, then dip into the beaten egg, then coat with the almond-breadcrumb mixture.
- For extra crunch, repeat the egg and breadcrumb coating (double breading).
- Heat olive oil in a frying pan and fry the cutlets for about 5 minutes until golden brown and crispy.
- Drain on paper towels, season with salt, 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.
