Cotoletta alla Palermitana
Cotoletta alla Palermitana
Grilled Veal Cutlet
This thin breaded veal cutlet is western Sicily’s answer to the north’s more famous cotoletta alla milanese. But unlike that version, in which the breading is adhered with egg or butter, this one uses olive oil, so the coating is lighter, more like just a hint of a crust around the meat. Instead of frying, the cutlet is grilled, so not only is it good . . . it’s good for you. (Although, for the record, I believe fried food is good for you, too!)
Serve with insalata di agrumi (see page 158)
Ingredients (9)
Ingredients (9)
Instructions
Heat an outdoor grill to medium-high (or use a grill pan on your stovetop—see the tip on the left).
Pour the olive oil into a shallow bowl. Zest the lemon onto a plate or shallow bowl; cut the flesh into wedges and set aside.
Add the bread crumbs, caciocavallo, parsley, and mint to the zest and season with salt and pepper. Stir to combine.
Season the veal all over with salt. Dip a piece of veal first in the olive oil, coating it completely and allowing the excess to drip off, then dip in the bread crumb mixture. Set aside on a plate while you coat the remaining veal.
Grill the veal until it is medium-rare, 1.5 to 2 minutes on each side, turning the cutlets once halfway through to ensure even cooking.
Serve garnished with parsley, with the lemon wedges on the side.
Notes
Notes
If you’re using a grill pan on your stovetop, heat the pan over medium-high heat, then cook the veal in batches, keeping the finished batches and set aside. Before serving, reheat the veal quickly in a 400ºF oven.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
