Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermitan-Style Breaded Veal - A Simple and Authentic Sicilian Classic
A light, flavourful Sicilian-style breaded veal cutlet, inspired by the traditional cooking of Palermo - quick to prepare and perfect for any occasion.
📖 What is it
A light, flavourful Sicilian-style breaded veal cutlet, inspired by the traditional cooking of Palermo - quick to prepare and perfect for any occasion.
🛒 Ingredients
- ✓ 4 thin veal cutlets
- ✓ 6 tablespoons extra virgin olive oil
- ✓ 50 g lard (optional, traditional)
- ✓ breadcrumbs
- ✓ sea salt
- ✓ oregano
- ✓ freshly ground black pepper
📊 Nutritional Information
In Palermo, simplicity often hides the greatest culinary treasures.
This Palermitan-style breaded veal - known locally as cotoletta alla palermitana - is one of those dishes: quick, fragrant and irresistibly crisp.
Unlike its Milanese cousin, it isn’t fried in butter nor coated with eggs.
Instead, the meat is brushed with olive oil or lard and pressed into a seasoned breadcrumb mixture scented with oregano, black pepper and a touch of sea salt. The result is a light, dry-cooked cutlet packed with Sicilian aroma - perfect for a family lunch or a relaxed dinner with friends.
Serve it with a fresh salad or a generous helping of chips, and you’ll bring a taste of Palermo straight to your table.
👨🍳 Preparation
- 1
Pound the veal cutlets to make them thin and even.
- 2
Brush each cutlet on both sides with lard or extra virgin olive oil.
- 3
Press the meat into a mixture of breadcrumbs, oregano, sea salt and freshly ground black pepper.
- 4
Cook the cutlets on a hot grill or in a dry frying pan - no oil needed.
- 5
Serve hot with a green salad or creamy mashed potatoes.
💡 Tips and Variations
For a lighter version, replace lard with olive oil.
You can also use chicken or firm white fish instead of veal for a delicious alternative.
📦 Storage
- • Store in the fridge wrapped in baking paper for up to 2 days.
- • You can freeze cooked cutlets for up to 1 month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair with a glass of Delia Nivolelli Nero d’Avola Riserva - its rich, bold character beautifully complements the aromatics of oregano and the savoury crust.
I hope this Palermitan-style breaded veal brings a little Sicilian sunshine to your kitchen.
Simple, quick and full of character - it’s a dish that never disappoints. Buon appetito!
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