Egg cutlet

bone-in veal cutlets • gluten-free breadcrumbs (about 200 grams) • eggs • clarified butter (ghee) • Salt, to taste

Chicken breast • Breadcrumbs • eggs • Flour • Oil for frying

porcini mushrooms (about 300 grams) • eggs • Breadcrumbs, • Flour, • Vegetable oil for frying (if frying) • Extra virgin olive oil (if baking)

thin-sliced pork loin cutlets (about 800 grams) • large eggs, beaten • grated cheese (about 100 grams) • fresh breadcrumbs (about 200 grams) • Salt, black pepper, roast seasoning blend, sweet paprika • Chopped mint and garlic powder

serving tonkatsu (Japanese pork cutlet) • eggs • onion • water (50 ml) • dashi powder • soy sauce • mirin • sake • sugar • Cooked rice • Parsley (optional)

zucchini blossoms • extra virgin olive oil • eggs • milk (100 ml) • breadcrumbs (about 200 grams), more or less • sesame seeds (10-15 grams) • Salt • grated cheese

chicken breast • eggs • Salt, to taste • Olive oil, • Breadcrumbs,

large eggplant • eggs • All-purpose flour, • Breadcrumbs, • Salt • Vegetable oil for frying

anchovies, cleaned and deboned (250 grams) • Flour, eggs, breadcrumbs • Vegetable oil for frying or extra virgin olive oil • Salt, pepper, parsley, lemon juice

chicken breast • eggs • Red wine vinegar, • All-purpose flour (or semolina), • Breadcrumbs, • Grated Parmesan cheese, • Salt, • Oil for frying

chicken breast cutlets • eggs • Gluten-free breadcrumbs (a few tablespoons) • Extra-virgin olive oil and salt • Ginger, rosemary, sage, garlic • grated Parmesan cheese

cleaned and boned sardines (about 500 grams) • breadcrumbs (about 150 grams) • grated Parmesan cheese (about 50 grams) • Chopped fresh parsley, to taste • beaten eggs • salt • Black pepper, to taste

pork loin • cooked ham • sliced cheese • eggs • Homemade breadcrumbs, • Baking sheet lined with parchment paper

ribbonfish fillets (about 500 grams) • all-purpose flour (about 100 grams) • eggs (depending on size) • breadcrumbs (about 150 grams) • Dried oregano, to taste • ground ginger • Freshly ground black pepper, to taste • Extra virgin olive oil, to taste • Salt, to taste

portobello mushroom caps • For breading: 4 eggs • breadcrumbs (about 250 grams) • grated Parmesan cheese (about 80 grams) • Salt • For frying: vegetable oil (such as peanut oil)

chicken breast, sliced thin (about 225 grams) • red wine vinegar (100 ml) • eggs • breadcrumbs (about 200 grams) • grated Parmesan cheese (about 40 grams) • Salt and pepper

chicken breasts (2 per person) • egg • milk (45 ml) • Salt • Breadcrumbs, • small clove garlic • Fresh parsley • grated Parmesan cheese (about 18 grams) • Vegetable oil for frying

veal cutlet, about 6.7 oz (190 g) • egg • Rosemary • lemon • Breadcrumbs • Extra virgin olive oil • Iodized salt • Black pepper

chicken breast • egg

cooked chickpeas, drained (240 grams) • shelled lupini beans (45 grams) • Aquafaba, • grated pecorino cheese (23 grams) • dry breadcrumbs or panko (80 grams) • large egg • Salt, to taste • Black pepper, to taste • Fresh parsley, to taste • Panko breadcrumbs, as needed for coating • Spicy breadcrumb coating, as needed (optional) • Clarified butter, as needed for frying •

Traditional Breading: • Portobello mushrooms • Flour, • Eggs, • grated Parmesan cheese for every 2 eggs • Breadcrumbs, • granulated garlic (optional) • Freshly ground black pepper, as needed (if you don't like garlic) • Salt, • Chopped parsley (if using pepper, I usually skip the parsley) • Peanut oil for frying or extra virgin olive oil • (depending on cooking method) •