Catania-style Cutlet

The Catania-style cutlet is a Sicilian variant of the classic Milanese cutlet, adapted with ingredients and flavors characteristic of Sicilian cuisine. The main difference lies in the use of aromatic breadcrumbs and pecorino cheese, which give the dish a more intense and decisive flavor.

Ingredients

• 4 slices of veal or pork (depends on personal preference)
• 100 g of breadcrumbs
• 50 g of grated pecorino cheese
• 2 eggs
• Flour as needed
• Salt as needed
• Pepper as needed
• Olive oil for frying
• 1 clove of garlic
• Lemon juice
• A few fresh basil leaves (optional)

Preparation

1. Take the slices of meat and lightly beat them with a meat mallet to make them thinner and tender.
2. In a bowl, beat the eggs with a pinch of salt and pepper.
3. In another bowl, mix the breadcrumbs with the grated pecorino cheese. Add the minced garlic clove and finely chopped fresh basil, if you are using it.
4. Bread the meat slices first in flour, then in the beaten egg, and finally in the seasoned breadcrumbs. Make sure the breading adheres well on both sides of the meat.
5. Heat the olive oil in a large frying pan and, once hot, fry the cutlets until they become golden brown and crispy on both sides. Adjust the temperature to avoid burning.
6. Drain the cutlets on paper towels to remove excess oil.
7. Serve your Catania-style cutlets hot, drizzling them with a bit of fresh lemon juice to taste.

Fun Facts

The exact origins of the Catania-style cutlet are not very clear, but what is certain is its ability to merge together Sicilian culinary tradition with breaded and fried meat dishes similar to those from other regions of Italy. Pecorino and basil add a distinctively Sicilian touch and make it unique in its kind.