Pan-breaded sausage, crispy and golden. If you’re looking for a quick and different idea for cooking sausage, you must try the Palermitan-style breaded sausage, a very quick and tasty recipe made with only two ingredients: sausage split in half and breadcrumbs. I first tried sausage cooked this way in Palermo, where it was grilled over coals; since I didn’t have a grill available I cooked it in a skillet and the result was simply perfect! Golden and crunchy, the split and breaded sausage is a delicious recipe to bring something tasty to the table without stress — the meat resembles fried cutlets like cotolettes, but it’s cooked in a skillet; the surface is golden and crispy and the flavor is delightful! Want to try cooking it with me? Let’s go to the kitchen. The breaded sausages recipe is a main course that will surprise you for its taste and simplicity. Before we go to the kitchen, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the breaded sausage
- 2 lbs sausage (pork, preferably fresh from the butcher)
- as needed breadcrumbs
- as needed extra virgin olive oil
- as needed lemon zest (optional)
Tools
- Skillet
How to make split and breaded sausage in a skillet
Cut the sausage into pieces of about 150–200 g (about 5–7 oz); using scissors, open each piece to form a rectangle. Dip each piece into the breadcrumbs to which you have added a little grated lemon zest and press lightly so the crumbs adhere on both sides. Heat a nonstick skillet with a drizzle of oil and place the breaded sausage pieces in it. Cook over moderate heat for 15–20 minutes, turning from time to time.
The sausage is ready—just bring it to the table and serve it hot, with a few lemon slices to squeeze over it.
I recommend preparing only the amount of breaded sausage you intend to eat; leftovers can be stored in the fridge for up to two days and should be reheated thoroughly before eating, but they will never be as good as freshly made.
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