Sorrentina Cutlet.
Simple, cheesy, extremely tasty.
The Sorrentina Cutlet is an easy-to-prepare, juicy, and very tasty dish. Who doesn’t like cutlets? Everyone loves them, from big to small, but often eating them the same way can be boring. This is precisely the reason to try this delicious dish where the cutlets have a delightful sauce and gooey mozzarella that makes them even more flavorful. Additionally, the basil gives it a delightful fragrance and freshness, try them, they will win you over at the first bite.
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices beef (for cutlets, pork slices are also fine)
- 17.6 oz cherry tomatoes (or 2 cans of canned cherry tomatoes)
- 1/3 cup tomato puree
- 1 onion
- 1 carrot
- 1 clove garlic
- 2 large eggs
- as needed breadcrumbs
- 1 teaspoon grated parmesan
- as needed salt
- as needed pepper
- 1 mozzarella (100 g)
- as needed fresh basil (or dried)
- as needed extra virgin olive oil
Tools
- 2 Pans
- 1 Cutting Board
- 1 Knife
Steps
Rinse the tomatoes and cut them in half (alternatively you can use canned cherry tomatoes).
Peel and finely chop the onion, peel the garlic, peel and chop the carrot.
Put a drizzle of oil in a large pan, add the onion, chopped carrot, and garlic, heat over a very low flame and as soon as the onion becomes transparent remove the garlic and add the puree and cherry tomatoes, adjust the salt, add a pinch of pepper and some basil, and 20 ml of water, cover with a lid and start cooking on a very low flame (the smallest, set to minimum) the sauce should be turned off when it’s almost cooked and not too dry.
Meanwhile, as the sauce cooks, let’s prepare the cutlets.
Beat the eggs in a shallow plate along with a pinch of pepper, a pinch of salt, and the grated parmesan.
Pass one slice of meat at a time through the egg on both sides and then through the breadcrumbs making sure it adheres well on both sides, bread the other slices of meat in the same way.
Now you can cook your cutlets either in the oven or in a pan.
Oven cooking: Preheat the oven to 350°F, cover a baking tray with parchment paper and place the breaded meat slices on it, drizzle with a little extra virgin olive oil, bake for 20 minutes, they should turn golden.
Pan cooking: Heat olive oil well in a large pan, once the oil is hot, fry the meat cutlets a few at a time and let them brown on both sides, let them dry on frying paper.
Cut the mozzarella into 4 parts.
As soon as the cutlets are cooked, transfer the pan with the tomato sauce to medium heat and place the cutlets in the cherry tomatoes, cook for a few more minutes, then turn the cutlets over to the other side, let them cook a few more minutes.
Adjust seasoning if needed.
Then cover each cutlet with a piece of mozzarella, sprinkle with fresh torn basil or dried if out of season, let the mozzarella melt by covering with a lid keeping the flame low, once the mozzarella is melted our Sorrentina cutlets are ready.
Serve immediately while hot and gooey.
The Sorrentina cutlet is ready to be enjoyed… Bon appétit.
For a side dish, you can prepare pan-fried potatoes, you can find the recipe CLICKING HERE.
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