Salmon cutlets with parmesan and parsley
4 servings
45 minutes
Salmon patties with parmesan and parsley are a refined dish of Italian cuisine, combining the tenderness of fish, the aroma of herbs, and the spiciness of cheese. Italians are known for their ability to turn simple ingredients into culinary masterpieces, and these patties are a prime example. Omega-3-rich salmon takes on a new form thanks to breadcrumbs and mayonnaise, creating a juicy texture. Parsley adds freshness while parmesan provides rich flavor. The patties are breaded and acquire an appetizing golden crust when fried. Perfect as a main dish with lemon wedges—their acidity enhances the natural sweetness of salmon. These patties are an elegant treat that will adorn both family dinners and festive tables.
1
Remove all bones from the fillet, then dry with paper towels and cut into 2.5 cm cubes. Finely chop half of the salmon in a food processor on pulse mode — but not to a puree. Transfer to a bowl and repeat with the second half.
- Salmon fillet: 670 g
2
Add 30 g of breadcrumbs, mayonnaise, grated onion and parmesan, lemon juice, chopped parsley and salt to the salmon. Mix and form 8 patties. Place them between two plates covered with plastic wrap. Refrigerate for about 15 minutes.
- Breadcrumbs: 115 g
- Mayonnaise: 45 g
- Onion: 0.3 head
- Parmesan (Parmigiano Reggiano): 15 g
- Lemon juice: 1.5 tablespoon
- Parsley: 8 g
- Salt: 0.8 teaspoon
3
Place the remaining crumbs, lightly beaten eggs, and flour in separate shallow plates. First, coat the patty in flour, then dip it in the eggs, and finally coat it in the crumbs. Press the crumbs tightly against the salmon. Arrange the prepared patties on a plate.
- Breadcrumbs: 115 g
- Chicken egg: 2 pieces
- Wheat flour: 0.5 glass
4
Heat oil in a 30 cm diameter pan over medium-high heat. Carefully place the patties and fry for 4 to 6 minutes until golden brown on both sides. Then place them on a paper towel for a couple of minutes before serving with lemon wedges.
- Vegetable oil: 0.5 glass
- Lemon: 1 piece
