The light Sicilian style breaded cutlet is a tasty and light meat main course.
The traditional recipe does not include egg breading or frying, but rather grilling or cooking on a griddle without added oil.
My light version stays true to the original but preferably uses a breading made from whole wheat breadcrumbs.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Cutlets make everyone happy, both young and old, and the light Sicilian style breaded cutlet is a healthy proposal perfect for the whole family.
I love the meat cutlets thin and crispy, what about you?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven, Griddle
- Cuisine: Italian
Ingredients
- 2 slices beef (lean cut for cutlets)
- as needed breadcrumbs (or whole wheat breadcrumbs)
- 2 tablespoons cheese (grated: caciocavallo, grana, or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 drizzle extra virgin olive oil (raw)
- slices lemon
Suggested Tools
- Baking Sheet 10×11.5 in
- Parchment Paper
- Grill or Griddle
Preparation
Considerations for Hyperglycemia | Prediabetes and Diabetes
– lean meat cut;
– whole wheat breading richer in fiber;
– no-fry cooking.
If possible, remove the meat from the fridge about an hour before cooking to bring it to room temperature.
In a plate, pour:
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– salt;
– pepper;
– chopped parsley;
and mix.You can flavor the breading with herbs and spices to taste.
Pass the slices of meat through the breading on both sides, pressing lightly to ensure it adheres well.
Preheat the oven.
Bake in a fan oven at 356°F for 10-15 minutes until golden and at the desired level of crunchiness.For a crunchier and more golden breading: remove from the oven a couple of minutes early, spray or drizzle with a little extra virgin olive oil, and finish cooking.
On grill or griddle with parchment paper
Heat the surface well.
Cut a piece of parchment paper to fit the surface – it must not protrude from the edges as it could burn.
Place the parchment paper on the surface.
Place the cutlets on the parchment paper.
Cook as needed per side based on thickness and desired level of doneness.
Flip the cutlets gently and just once to keep the breading adhered.Plate it.
Grind a little more pepper and drizzle with a little raw extra virgin olive oil.Serve them accompanied by slices of lemon.
Your light Sicilian style breaded cutlet is ready.
Enjoy your meal!
The light Sicilian style breaded cutlet is an easy main course to balance with preferably whole carbohydrates [bread, pasta, or rice] and vegetables to create a balanced meal or single dish that helps maintain stable blood sugar levels.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Storage, Tips, and Variations
As an alternative to beef, you can use chicken breast or turkey cut into thin slices.
For a more rustic breading, use coarsely ground whole wheat bread.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
For a more fragrant breading, you can add grated lemon zest.
Cooked meat cutlets can be stored in the refrigerator in an airtight container for up to a couple of days.
FAQ (Questions and Answers)
The Best Cuts for Light Cutlet
– veal rump or round;
– beef sirloin, eye round or round;
– chicken breast;
– turkey breast.
