Chicken cutlet Palermo style

cotoletta alla palermitana

Have you ever heard of a “cotoletta”? It’s tender veal chop coated with breadcrumbs and it’s a classic of Milan’s cuisine. There’s also a different kind of cotoletta which is lighter and it’s a classic of Palermo’s cuisine: the cotoletta alla palermitana or chicken cutlet Palermo style.

Palermo is a city in Sicily, South of Italy, and this means this recipe absorbs all the typical flavors of this region: it’s light but also rewarding and it’s made with chicken instead of veal. It’s a classic and it will easily satisfy you and your buddies.

What you need for 4 servings
6 slices of chicken fillets
2 teaspoons of chopped fresh parsley
50 grams of grated pecorino cheese
130 grams of breadcrumb
Salt
Pepper
Extra virgin olive oil
Lemons

How to make the chicken cutlet Palermo style
1. Brush the chicken with the extra virgin olive oil and place it on a large serving dish;
2. Make the breading by mixing the chopped parsley, the breadcrumb and the pecorino cheese then add salt and pepper to taste;
3. Heat a grill pan (no oil needed) until it becomes hot and in the meantime cover the chicken with the breading pressing to make it stick;
4. When the grill is hot lay the chicken and cook it for about 10 minutes turning it over so that both sides are golden and well grilled. Serve the cutlet hot or warm accompanied by lemon and a good and simple salad.

Preparation time: 20 minutes

cotoletta palermitana


Categories: Chicken recipes, Main dishes, Traditional Italian recipes
Article written by Veruska Anconitano aka La Cuochina Sopraffina

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