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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees . Place a rack on a baking sheet. Place the flour, eggs and bread crumbs in 3 separate shallow dishes. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the bread crumbs along with the cheese and work through with your fingers.

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  • Season the cutlets with salt and pepper, then coat in the flour, the eggs and the bread crumbs. In a large skillet, heat a layer of EVOO over medium-high heat.

  • In a bowl, combine the tomatoes, corn, onion and basil (or tarragon). Season with salt and pepper.

  • Fry the cutlets in batches for 3 minutes on each side. Transfer to the prepared baking sheet and keep warm in the oven as you continue. Top with the tomato-corn salad and serve with the lemon wedges alongside.

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