Fetinna Panata (breaded meat)

fetina panata.jpg

This is a staple in our household and is one of our go to dishes when we have friends over for dinner. Any leftover can be used with homemade tomato sauce. Fettina (meaning thinly sliced) makes an excellent sandwich filler.  It can even be eaten cold and is thus excellent for picnics. In Italy thin slices of vittello or veal or chicken breasts is used to make this dish.

Serves 3

1 egg

¼ cup bread crumbs

1 tbsp lemon juice

6 thinly sliced pieces of beef

¼ tsp sea salt

1 tbsp extra virgin olive oil


While heating the olive oil in a pan, in a bowl use a fork to beat the egg and add the salt. Put bread crumbs into another bowl. We like to use the breadcrumbs that have are seasoned with basil and oregano. Place one fettina (slice) in the beaten egg bath and completely cover the meat with the egg. Remove from the egg bath and press the meat down firmly in the breadcrumbs. Place the prepared meat onto another dish and repeat for all slices.

Place the meat in the hot pan and cook for 2 minutes until done on both sides. Once cooked place the fried fettine on some kitchen paper towels.  Serve on a large platter and garnish with lemons.