Bistecca Alla Siciliana

Gently pound the cutlets, season with pepper and rub with crushed garlic, marinate in olive oil for several hours. Dry the cutlets with kitchen roll, turn them in flour on the other side. Mix eggs with a little salt and parsley. Dip the cutlets in the egg, then turn them in breadcrumbs on the other side. Heat oil or clarified butter in a frying pan and fry cutlets briefly on both sides.

Cut tomatoes in half for the side dish. Mix Parmesan cheese, kitchen herbs, white bread crumbs, salt and pepper, coat tomato halves with crumb mixture, place in an oiled gratin dish, drizzle with olive oil and bake at 180 degrees in the oven for 20-30 minutes.

Serve Bistecca alla siciliana with the baked tomato halves on plates.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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