Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Crisp Sicilian Swordfish Cutlets
Light, golden and irresistibly crunchy — these Sicilian-style breaded swordfish cutlets make an elegant yet effortless seafood main.
🛒 Ingredients
- ✓ 4 swordfish steaks
- ✓ 2 eggs
- ✓ a handful of parsley
- ✓ 1 garlic clove
- ✓ 1 lemon
- ✓ plain flour
- ✓ 100 g breadcrumbs
- ✓ salt
- ✓ freshly ground black pepper
- ✓ extra-virgin olive oil
📊 Nutritional Information
Few dishes capture the spirit of Sicilian coastal cooking quite like these breaded swordfish cutlets. They offer that perfect meeting of crisp, golden coating and firm, flavourful fish — a combination that feels wonderfully Mediterranean yet comfortingly familiar.
Imagine a warm evening outdoors, the sea breeze brushing past as the sun dips low, and a plate of these cutlets arriving at the table, still sizzling gently. Swordfish has a naturally meaty texture that holds up beautifully to frying, and when paired with the fresh lift of lemon, a hint of garlic and the fragrance of parsley, it becomes an unforgettable centrepiece.
Whether you’re hosting a smart dinner or putting together a relaxed lunch, these cutlets strike just the right balance of simplicity and sophistication.
👨🍳 Preparation
- 1
Rinse and pat dry the swordfish steaks, then remove the skin with a sharp knife.
- 2
Dust the steaks lightly with flour, ensuring the surface is evenly coated.
- 3
Dip each piece into the beaten eggs, then press firmly into the breadcrumb mixture made with chopped parsley, minced garlic, salt and pepper.
- 4
Fry the cutlets in hot extra-virgin olive oil until golden and crisp, then drain on kitchen paper to remove excess oil.
- 5
Serve immediately with lemon wedges for squeezing.
💡 Tips and Variations
Add a pinch of paprika to the breadcrumbs for a spicier note.
You can also swap swordfish for fresh tuna steaks for a delicious alternative.
📦 Storage
- • Store in an airtight container in the fridge for up to 2 days.
- • Reheat in the oven at 180°C for about 10 minutes to restore crispness.
- • Avoid freezing, as the texture may deteriorate.
🍷 Pairing
Pair these swordfish cutlets with a chilled glass of Sciacca Bianco — a fresh, aromatic Sicilian white that highlights the bright, clean flavours of the fish.
Thanks for cooking along! I hope these Sicilian swordfish cutlets bring a little Mediterranean sunshine to your table, wherever you may be. Enjoy every crunchy bite.
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