Cotoletta alla Palermitana

The Palermitan-style cutlet is a variation of the more famous “Milanese cutlet,” but unlike the latter, it is not fried but cooked in the oven or on the grill. The breading is flavored with garlic and parsley, giving it a particularly aromatic and fresh taste. Here’s how to prepare the Palermitan-style cutlet.

Ingredients

• 4 slices of veal topside or pork loin, pounded to a couple of millimeters thick
• Breadcrumbs as needed
• 2 cloves of garlic
• 1 bunch of fresh parsley
• 50 g of grated Parmesan cheese (optional)
• Extra virgin olive oil
• Salt and black pepper as needed

Preparation

1. Start by finely chopping the parsley and garlic cloves. In a bowl, mix the breadcrumbs with the garlic, parsley, and, if desired, grated Parmesan cheese. Season the breading with salt and pepper to taste.
2. Prepare the meat slices: if they are not already, gently pound them with a meat mallet to flatten them to an even thickness.
3. Dip the meat slices first in a little extra virgin olive oil on both sides and then in the flavored breading, pressing well to ensure it adheres evenly.
4. Place the breaded cutlets on a baking tray lined with parchment paper and drizzle with a stream of extra virgin olive oil.
5. Bake in a preheated oven at 200 °C for about 15 minutes, or until golden brown and crispy. Alternatively, you can cook them in a pan with a drizzle of oil over medium heat for about 5-7 minutes per side, if you prefer.
6. Serve hot with lemon wedges on the side.

You can accompany the Palermitan-style cutlet with a fresh seasonal salad or grilled vegetables.

Interesting Facts

This version of the cutlet was born in Sicily and is characterized by a lighter cooking method compared to its Milanese cousin, making it less caloric but equally tasty. The breading with garlic and parsley makes the dish particularly suitable for summer when seeking fresh and pleasant flavors.