The light Palermo-style cutlet is a tasty and light second meat dish.
The traditional recipe does not include breading with eggs and does not include frying but rather grilling without oil.
My light version stays true to the original but preferably with a whole wheat breadcrumb coating.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Cutlets make everyone happy, young and old, and the light Palermo-style cutlet is a healthy offering perfect for the whole family.
I love my meat cutlets thin and crispy, how about you?
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric oven, Grill
- Cuisine: Italian
Ingredients
- 2 slices beef (lean cut for cutlets)
- as needed breadcrumbs (or whole wheat breadcrumbs)
- 2 tablespoons cheese (grated: caciocavallo, grana, or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 drizzle extra virgin olive oil (raw)
- slices lemon
Suggested Tools
- Baking sheet 10×11.5 inches
- Parchment paper
- Grill or griddle
Preparation
Tips for Hyperglycemia Management | Prediabetes and Diabetes
– lean meat cut;
– whole wheat breading richer in fiber;
– non-fried cooking.
If possible, take the meat out of the fridge an hour before cooking to bring it to room temperature.
In a dish, pour:
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– salt;
– pepper;
– chopped parsley;
and mix.You can flavor the breading with herbs and spices to taste.
Pass the meat slices in the breading on both sides, pressing lightly to make it adhere well.
Line a baking sheet with parchment paper.
Arrange the breaded slices.Preheat the oven.
Bake in a fan oven at 350°F for 10-15 minutes until golden and at the desired level of crunchiness.For a crispier and more golden breading: take it out a couple of minutes early, spray or drizzle with extra virgin olive oil and complete cooking.
On grill pan – grill – ridged grill with parchment paper
Heat the surface well.
Cut a sheet of parchment paper to fit the surface – it should not extend beyond the edges as it could burn.
Place the parchment paper on the surface.
Place the cutlets on the parchment paper.
Cook as needed per side based on thickness and desired doneness.
Turn the cutlets gently and only once, to keep the breading well adhered.Plate.
Grind some more pepper and drizzle with a little extra virgin olive oil raw.Serve accompanied by lemon slices.
Your light Palermo-style cutlet is ready.
Enjoy your meal!
The meat cutlet is an easy second dish to balance with preferably whole carbohydrates [bread, pasta or rice] and vegetables to compose a balanced meal or single dish that helps maintain stable blood sugar levels.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Storage, Tips, and Variations
As an alternative to beef, you can use chicken or turkey breast sliced thinly.
For a more rustic breading, use coarsely ground whole wheat bread.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
For a more fragrant breading, you can add grated lemon zest.
Cooked meat cutlets can be stored in the refrigerator in an airtight container for up to a couple of days.
FAQ (Frequently Asked Questions)
The Best Cuts for Light Cutlet
– veal topside or silver side;
– rump, eye round, or silver side of beef;
– chicken breast;
– turkey breast.
