Swordfish cutlets are a simple and tasty seafood second course , an alternative to the classic meat cutlet , ideal to bring to the table for any family lunch or dinner together with a mixed salad, or a more enjoyable portion of chips .<\/p>\n\n\n\n
Quick and easy to make, to prepare them you just need to remove the skin from the swordfish slices, leave them to flavor for half an hour in an emulsion based on extra virgin olive oil, lemon juice, chopped parsley and a pinch of salt and pepper, and then pass them, after having drained them from the marinating liquid, first in the flour, then in the beaten egg and finally in the panko , a breadingflakes typical of Japanese cuisine to be replaced if necessary, in case of difficult availability, with common breadcrumbs. Once ready, all you have to do is place the fish in a pan with boiling seed oil and fry it on both sides until golden brown: you will thus obtain cutlets that are crunchy on the outside and soft and juicy on the inside, which even the most popular people will love. little ones at home.<\/p>\n\n\n\n
If you prefer, after dipping the cutlets in the egg you can cover them with corn flour , also suitable for celiac guests, or you can mix the panko with a little chopped toasted pistachios or with aromatic herbs such as thyme, rosemary or dried oregano . For a complete and substantial single dish you can enclose the swordfish medallions inside soft burger buns and then season them with a little homemade mayonnaise , lettuce leaves and tomato slices while, for a lighter result, you can cook them baked or in an air fryer .<\/p>\n\n\n\n
For optimal success, buy very fresh swordfish or opt for tuna , cod , perch or another fish species of your liking.<\/p>\n\n\n\n
Find out how to prepare swordfish cutlets following the step-by-step procedure and advice. If you liked this recipe, also try the breaded swordfish or try your hand at fish cutlets .<\/p>\n\n\n\n
Ingredients
SLICED \u200b\u200bSWORDFISH
600 gr
EXTRA VIRGIN OLIVE OIL
50 ml
EGG
2
PARSLEY
2 tufts
LEMON
1\/2
FLOUR
q.b.
PANKO
q.b.
SALE
q.b.
BABY
q.b.
FOR FRYING
PEANUT SEED OIL
q.b.
How to prepare swordfish cutlets<\/p>\n\n\n\n
Step 1
Prepare the emulsion: mix the extra virgin olive oil with the lemon juice, the parsley, washed and chopped, and a pinch of salt and pepper in a container
1
.<\/p>\n\n\n\n
Step 2
Remove the skin from the swordfish steaks and immerse them in the prepared emulsion
2
.<\/p>\n\n\n\n
Step 3
Cover with a sheet of cling film and marinate in the fridge for about 30 minutes
3
.<\/p>\n\n\n\n
Step 4
Once the time has passed, drain the fish from the marinating liquid and pass it in the flour
4
.<\/p>\n\n\n\n
Step 5
Then dip it in the beaten egg
5
.<\/p>\n\n\n\n
Step 6
Won infine nel panko
6
.<\/p>\n\n\n\n
Step 7
Arrange the breaded cutlets, as they are ready, on a plate
7
and heat a generous drizzle of seed oil in a large pan.<\/p>\n\n\n\n
Step 8
Arrange the cutlets in the pan
8
and fry them until they are golden and crispy.<\/p>\n\n\n\n
Step 9
Then remove them with a slotted spoon and let them drain on a sheet of absorbent kitchen paper
9
.<\/p>\n\n\n\n
Step 10
Arrange the swordfish cutlets on a serving plate
10
, bring to the table and serve.<\/p>\n\n\n\n
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