Sicilian swordfish cutlets.

So good and crispy on the outside and soft on the inside.
Every child’s wish is not to find bones, so we will satisfy them.
The healthy alternative to store-bought fish sticks.
This is how I managed to make my grandchildren eat fish without noticing.
Moreover, to make them very tasty, I cooked them in a pan with whole garlic in its skin and rosemary.
But they can also be cooked in an air fryer or even in a traditional oven.

The breading is the classic seasoned Sicilian breadcrumbs, which is not just plain breadcrumbs, but aromatic and flavorful, click here to see how I prepare it.

These are thought for you:

Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric oven, Frying, Air frying
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

505.91 Kcal

calories per serving

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Energy 505.91 (Kcal)
Carbohydrates 36.08 (g) of which sugars 3.11 (g)
Proteins 39.28 (g)
Fat 21.80 (g) of which saturated 5.01 (g)of which unsaturated 8.97 (g)
Fibers 2.26 (g)
Sodium 521.99 (mg)

Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

21.16 oz swordfish (sliced without skin or bones, or other filleted fish)
1.5 cups breadcrumbs (Sicilian style, see recipe click)
2 eggs
1 sprig rosemary
1 clove garlic
to taste extra virgin olive oil

A look at health

Tools

What we need to make

1 Knife
3 Bowls
1 Pan

Steps

To do

The first thing is to make sure the fish is very fresh, or properly thawed out if frozen.
Prepare the seasoned Sicilian breadcrumbs in a bowl following this recipe, click here.
Use bread that is not too dry, otherwise, the breadcrumbs will be too fine and dry.
The more or less green color is due to the parsley, if you chop it with a knife the seasoning will have a lighter color, if you chop it with a food processor as I did, you will have a greener color.
Beat the eggs, and one by one dip the slices,
Roll them in the breadcrumbs on both sides, pressing well to make the coating stick completely. Finish all the slices.
In the pan: pour plenty of oil, the rosemary sprig and the garlic clove, and heat it up.
Then immerse the slices and cook for 4 minutes on each side.
Then dab the excess oil with a sheet of absorbent paper and serve hot
Cook for 15 minutes on the grill in the oven at 392°F
Serve very hot.
Place the slices in the basket or on the tray depending on your appliance, and cook at 392°F for 10 minutes
And here is the result: The Sicilian swordfish cutlets are ready.