Swordfish Cutlet

17/11/2023

I can provide you with a delicious recipe for a swordfish cutlet, a seafood variation of the classic Milanese dish. Here’s how to prepare it.

Ingredients

4 swordfish steaks (about 1 cm thick)
Wheat flour, as needed for dusting
2 eggs
Breadcrumbs, as needed for breading
Salt and pepper, to taste
Extra virgin olive oil or frying oil
Lemon (for serving)

Preparation

Start by patting the swordfish steaks dry with paper towels. Then, gently beat them with a meat mallet to tenderize them without breaking.
Lightly flour both sides of the swordfish steaks, shaking off the excess.
Beat the eggs in a wide bowl with a pinch of salt and pepper.
Dip each swordfish steak first in the beaten egg, then in the breadcrumbs, making sure to coat evenly.
Heat the oil in a large skillet; when it has reached the temperature (you can test it with a bit of breadcrumbs, which should fry without burning), carefully lay the swordfish steaks in it.
Fry each side for about 3-4 minutes or until they turn golden. The time may vary depending on the thickness of the fish.
Drain them on paper towels to remove any excess oil.
Serve hot with lemon wedges to squeeze over as desired.

Fun Fact

In Italy, the term “cutlet” is typically associated with the traditional “Cotoletta alla Milanese,” which involves the use of meat, but this seafood variant is excellent for those who want a lighter alternative with the fresh touch of fish. Additionally, swordfish has a texture that adapts well to this type of preparation, resulting in juicy but not too soft consistency.