The double egg meat cutlets, the recipe I want to share with you, are a delicious and delightful second course, soft like a cloud.
They are a specialty of my mother-in-law, who considers them “real cutlets” and prepares them to delight those privileged to sit at her table.
In my home, their preparation did not include the double dip of the cutlet in the egg, but I must say that these have won me over.
An important factor in their goodness is the breadcrumbs, which my mother-in-law makes at home from stale bread.
This attention truly gives the dish an edge, as the freshly made and more rustic breadcrumbs absorb more egg and remain more substantial.
These cutlets will also be delicious with packaged breadcrumbs, provided they are not finely ground.
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Energy 808.62 (Kcal)
- Carbohydrates 36.26 (g) of which sugars 3.11 (g)
- Proteins 60.68 (g)
- Fat 45.80 (g) of which saturated 18.61 (g)of which unsaturated 24.18 (g)
- Fibers 2.39 (g)
- Sodium 838.84 (mg)
Indicative values for a portion of 273 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
- 14 oz beef (6 slices, top round)
- 1.5 cups breadcrumbs (rustic, made from durum wheat semolina bread)
- 5 eggs (medium size)
- 2 oz Grana Padano DOP (grated)
- to taste parsley
- to taste fine salt
- to taste black pepper
- as needed peanut oil (for frying)
Tools
- Frying Pan non-stick
Preparation
To prepare the double egg meat cutlets, ideally, use homemade breadcrumbs from stale bread, trust me, it makes all the difference.
If you buy it ready-made, remember that for this recipe, fine breadcrumbs like those made from toast or breadsticks are not suitable.
Season the breadcrumbs with grated Grana cheese, finely chopped parsley, and a pinch of fine salt.
In a separate bowl, beat the eggs well with a pinch of salt and optionally with ground black pepper.
At this point, take a slice of meat and dip it in the beaten eggs, then transfer it to the plate containing the seasoned breadcrumbs and press down lightly on both sides to adhere the breading well to the meat.
Once all the meat slices are prepared this way, heat a generous amount of oil in a pan.
One by one, dip the breaded slices again in the beaten eggs and then place them directly into the pan with the hot oil.
The term double egg refers precisely to this double dipping of the slices in the beaten egg.
Keeping the flame moderate, give the meat time to cook and the egg to brown on one side, only then turn it over carefully with a slotted spatula and a fork.
Flip it without piercing the cutlet; for this purpose, it is better not to use kitchen tongs, which would break the egg layer.
After about 4/5 minutes of total cooking time (adjust according to the thickness of the meat), remove each cutlet from the heat, place it on absorbent paper, and repeat the operation until all slices are used up.
The double egg meat cutlets are now ready. Serve immediately with a light squeeze of lemon.
Storage
Keep well-sealed in the fridge for about 2 days.
Keep well-sealed in the fridge for about 2 days.
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To view the recommended products click here.
