How delicious are breaded cutlets, they always make everyone happy, both young and old! Today I reveal a delicious, easy, and always appreciated recipe by both adults and children: the Palermo-style breaded cutlet. Much lighter than fried cutlets, the Palermo-style cutlet can be cooked either on the grill or in the oven. The breading, enriched with pecorino cheese and aromatic herbs, results in tender and flavorful meat. The original recipe calls for veal cutlets, but chicken breast can also be used. Serve this dish with a green salad and tomatoes or with fried or baked potatoes. Baking the Palermo-style breaded cutlet in the oven will make it lighter. Since it’s not fried, this meat can also be enjoyed by those who eat light for health or diet reasons.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 473.56 (Kcal)
- Carbohydrates 14.67 (g) of which sugars 1.27 (g)
- Proteins 32.74 (g)
- Fat 30.87 (g) of which saturated 10.69 (g)of which unsaturated 10.96 (g)
- Fibers 0.98 (g)
- Sodium 1,228.88 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Palermo-style Breaded Cutlet
- 4 slices veal
- 1.4 oz pecorino cheese
- 2.8 oz breadcrumbs
- 1 clove garlic
- 1 bunch parsley
- lemon zest
- 2 tbsps extra virgin olive oil
- to taste salt
What You Need for the Palermo-style Breaded Cutlet
- 2 Plates
- 1 Grill
- 1 Brush
- 1 Cutting Board
Procedure for the Palermo-style Breaded Cutlet
Put the breadcrumbs, grated pecorino cheese, chopped parsley, chopped garlic clove, and the zest of 1 organic lemon in a plate. Mix all the ingredients well with a spoon.
Place a slice of meat on a cutting board and brush it with oil on both sides.
Dip each slice in the prepared breading and press it to adhere well on all sides. Proceed this way for all four slices of meat.
Place the grill (or an old pan) on the stove and heat over medium flame.
Place the meat inside, one or two slices at a time, without overlapping, depending on the grill size.
Cook first on one side then the other. Just before removing from heat, season with salt to taste.
Continue this way until all the meat is cooked. Serve hot, accompanied by salad, tomatoes, or fried or baked potatoes.
If you wish to use the oven, brush the meat on one side only and bread the oiled side.
Place parchment paper on a baking tray and lay the slices breaded side down, without overlapping.
Brush the other side, sprinkle with breading and press it onto the meat with your hands.
Finish with salt and another round of oil. Bake in a preheated static oven at 392°F for about 15 minutes.
Enjoy your meal!
FAQ
Can I use other herbs?
Of course, you can use whichever you like best, such as oregano, rosemary, thyme, chives.
Could the breading fall off?
To prevent the breading from coming off, before brushing the meat with oil, pat it dry on both sides with paper towels.
How can I store it?
You can put it in an airtight container and store it in the fridge for a couple of days. You can also freeze it already prepared, thaw at room temperature, and heat when ready to eat.
