Lemon cutlets, a simple, tasty, and fragrant main course, perfect for an everyday family dinner or lunch. It is nothing more than a variant of the Milanese cutlet, equally tasty and lighter because it is baked. A very simple recipe, to be baked and without eggs, perfect for those who are intolerant or allergic.
The preparation actually involves marinating in oil and lemon juice for at least half an hour, so that the breadcrumbs mixed with pecorino and chopped rosemary adhere perfectly to the slices of meat. These breaded lemon escalopes are quick, fragrant, and surely everyone will like them. Ideal to accompany with salad or some baked potatoes. Curious to find out how to prepare it? Then read the recipe, because the baked lemon and rosemary cutlets will be ready in a click!
If you are interested in other main course recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.66 (Kcal)
- Carbohydrates 18.43 (g) of which sugars 1.80 (g)
- Proteins 20.89 (g)
- Fat 18.43 (g) of which saturated 5.12 (g)of which unsaturated 4.71 (g)
- Fibers 1.44 (g)
- Sodium 1,486.15 (mg)
Indicative values for a portion of 89 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
- 4 slices turkey
- 1 lemon (juice and zest)
- 2 1/2 tbsp extra virgin olive oil
- 2/3 cup breadcrumbs
- 1/3 cup pecorino (grated)
- salt (to taste)
- rosemary (dried or fresh, chopped to taste)
- pepper (to taste)
Tools
- Baking tray
- Bowl
- Citrus juicer
- Parchment paper
- Plastic wrap
- Plate
Steps
First, grate the zest of an untreated and well-washed lemon. Then extract the juice and pour it into a bowl. Add the turkey slices, oil, lemon zest, salt, and pepper. Mix well with your hands so the marinade blends well over all the meat. Cover with plastic wrap and place in the refrigerator to rest for at least 30 minutes.
Meanwhile, prepare the breading. Put the breadcrumbs, grated pecorino, and chopped dried rosemary in a plate and mix. Take the meat and pass it in the breading, pressing with your hands so it adheres perfectly.
Place the cutlets on a baking tray lined with parchment paper and brushed with a little oil. Drizzle a little more oil on top and bake in a preheated oven at 392°F for 25 minutes, turning the cutlets halfway through cooking.
After the cooking time, remove the cutlets from the oven and serve them with some salad or baked potatoes.
Storage and Tips for Lemon Cutlets
Lemon cutlets can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Lemon Cutlets
What can I substitute rosemary with?
You can use other herbs of your choice.
