Maybe they're little known outside of Sicily, but for the Sicilians the cutlets alla palermitana cooked in the oven they are a piece of heart. These are mainly slices of beef, but also chicken, pork or veal first marinated in extra virgin olive oil and lemon, and then breaded in a bread-based mixture grated and pecorino cheese. To which you can add various spices: I, For example,, I always put dry oregano, fragrant, some’ chopped parsley and sometimes even a little’ of sesame seeds. But they are also excellent with chopped mint or capers. In short, you can indulge your tastes. One traditional Sicilian recipe very simple and really delicious, that won't make you regret the traditional fried cutlets in the clarified oil or butter. Very easy to prepare, as you see in VIDEO RECIPE.
Palermo cutlets, tasty and light
Slices of meat, who don't have the classic bread in flour and beaten egg, they are not fried but cooked in the oven or even on the plate. They are therefore much lighter than traditional fried cutlets (you've already tried the FRIED CUTLETS WITH MESSINA, with video recipe Annexed?). I prefer baking, on well-oiled baking paper. The result is practically identical to fried cutlet: golden breadcrumbs, crunchy, flavorful, juicy interior.
My advice to prefer rather high slices, about one centimeter, so that they remain very soft. Thanks to the presence of pecorino cheese, the breadcrumbs are very tasty and take on a really inviting color. I assure you the baked palermo cutlets will not make you regret the frying, Indeed, i'm sure they'll become the favorites of many of you. I find pork loin and chicken breast to be the most suitable meats for this type of preparation. But my mother, that's palermo, prefers beef.
Cutlets of meat, fish or vegetables: all alternatives
Of course I remind you to take a look at all my SICILIAN RECIPES and, leaving you some other ideas on cutlets, I wish you good day!
- fried cutlets with Messina
- valdostana lamb chops
- the cutlets with béchamels
- those chicken with peppers
- the baked chicken cutlets with asparagus and parmesan cheese
- baked chicken alla Norma
- of spatula fish
- the swordfish cutlets
- those stuffed eggplant
8 slices beef, calf or chicken about an inch thick (about 800 grams)
150 grams of grated bread
70 grams of grated pecorino cheese
Salt, to taste
dried oregano, to taste
fresh parsley, to taste
extra virgin olive oil, to taste
the juice of a lemon
As you can see in the VIDEO RECIPE baked palermo cutlets are simple and quick to prepare, and they have a really inviting color. I assure you that they will not make you regret the traditional fried cutlets in the clarified oil or butter.
Put lemon juice in a dish, extra virgin olive oil, a little oregano, salt and chopped parsley. Turn the slices of meat you have chosen into the marinade, so that they are evenly impregnated on both sides. Cover with food film and let stand for at least 30 minutes.
Meanwhile, prepare the breadcrumbs by stirring the grated bread, pecorino, a little salt and oregano. Often I also add sesame seeds, but it's my personal variant. Coat a baking tray with baking paper and grease it with extra virgin olive oil.
Preheat oven to 200 degrees ventilated. Wrap each slice in the seasoned grated bread mixture, pressing well and making sure that the pan is compact and even. Lay the slices in a baking tray and spray again with a few drips of extra virgin olive oil. Bake for 10-15 minutes or until the baked palermitana cutlets are golden and crispy, turning the slices in the middle of cooking. Serve immediately with a sumptuous and fresh FENNEL SALAD AND ORANGES. Bon appétit!