The light Sicilian-style cutlet is a tasty and light meat main course.
The traditional recipe does not include egg coating and does not involve frying but grilling without adding oil.
My light version is faithful to the original but preferably with a breadcrumb coating based on whole wheat breadcrumbs.
Don’t forget to account for the breadcrumb coating in the total carb count of your meal.
Cutlets make everyone happy, young and old, and the light Sicilian-style cutlet is a healthy proposal perfect for the whole family.
I love my meat cutlets thin and crispy, how about you?
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven, Griddle
- Cuisine: Italian
Ingredients
- 2 slices beef (lean cut for cutlets)
- to taste breadcrumbs (or whole wheat breadcrumbs)
- 2 tablespoons cheese (grated: cacio cavallo or grana or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (raw)
- slices lemon
Suggested Tools
- Baking Sheet 10×11 inches
- Parchment Paper
- Grill or griddle
Instructions
Tips for Hyperglycemia | Prediabetes and Diabetes
– lean cut of meat;
– whole grain breadcrumb coating richer in fiber;
– cooking without frying.
If possible, take the meat out of 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 coating with herbs and spices to taste.
Pass the meat slices through the coating, on both sides, pressing lightly to make it adhere well.
Line a baking sheet with a sheet of parchment paper.
Place the coated slices on it.Preheat the oven.
Bake in a ventilated oven at 356°F for 10-15 minutes until golden brown and at the desired crispiness level.For a crispier and more golden coating: remove from oven a couple of minutes before, spray or drizzle with a little extra virgin olive oil and finish cooking.
On grill pan – grill – ridged griddle with parchment paper
Heat the surface well.
Cut a sheet of parchment paper to fit the surface – it should not overhang the edges as it might burn.
Place the parchment paper on the surface.
Place the cutlets on the parchment paper.
Cook as needed per side depending on thickness and desired doneness.
Turn the cutlets gently and only once to keep the coating well adhered.Plate the cutlets.
Grind a bit more pepper and drizzle with a little extra virgin olive oil raw.Serve them with slices of lemon.
Your light Sicilian-style cutlet is ready.
Enjoy your meal!
The meat cutlet is an easy dish to balance with preferably whole carbohydrates [bread, pasta, or rice] and vegetables, creating a balanced meal or single dish that helps keep blood sugar stable.
Don’t forget to account for the breadcrumb coating in the total carb count of your meal.
Storage, Tips, and Variations
As an alternative to meat, you can use chicken or turkey breast cut into thin slices.
For a more rustic coating, use coarsely ground whole grain bread.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
For a more fragrant coating, 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.
You can reheat them in the oven or in a nonstick pan.
FAQ (Questions and Answers)
The Best Cuts for Light Cutlet
– veal top round or silverside;
– rump, eye round, or knuckle of beef;
– chicken breast;
– turkey breast.
