Ricetta della cotoletta alla palermitana

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower price.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Pork cutlets are often less expensive and still tender.

Pound the veal cutlets to about 1/2 inch thickness using a meat mallet.

Season the cutlets with salt and black pepper on both sides.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with grated parmesan and chopped parsley.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.

Transfer the cutlet to the breadcrumb mixture, pressing lightly to adhere the crumbs.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the breaded cutlets to the skillet in batches, cooking until golden brown, about 3-4 minutes per side.

Remove the cutlets and drain on paper towels to absorb excess oil.

In the same skillet, add minced garlic and capers, sautéing for 1-2 minutes until fragrant.

Deglaze the pan with white wine, scraping up any browned bits.

Serve the cutlets with a squeeze of lemon juice and a sprinkle of fresh parsley.

Cooking Techniques

Spice Level:

Allergens