This chicken cutlet Palermo style recipe comes from my mother’s repertory, and it is part of her plan to keep all family fit and healthy. Somebody should tell her that if she keeps on baking delicious cakes and pies every day (I just see the pictures she sends me everyday on whatsapp, darn) for merenda her plan might have some flaws…
You might be thinking that Italians are very weird and that a cutlet is not that healthy after all, since when fried stuff is good for your health?! Well, the recipe I am introducing you today has nothing to do with cotoletta alla milanese, the much more famous fried bread cutlet, so good but heavier. You really don’t have to worry. This cutlet contains no eggs at all and it is roasted on a grill pan – or baked in the oven. The outcome is a very light dish with less calories, almost no fat and it’s totally guilt free! Moreover, you don’t have to compromise the taste neither to lose the crunchiness of the fried cutlet.
The recipe comes from warm and sunny Sicily, in fact its original name is cotoletta alla palermitana, cutlet Palermo style. I don’t know much about the origin of this dish, so I asked my mother – she has Sicilian origins after all.
I just got as a reply that the recipe has always been part of what she knows to cook and then she started complaining that the ingredients she used in the south of Italy are so much better and so on, so yes, I think I won’t be able to give you anything if not the recipe of this absolutely ingenious cotoletta.
Some details before starting…
-Chicken is my favorite choice but if you prefer you can use veal or beef.
-You don’t have to use neither eggs nor butter for this preparation and you can choose whether to bake the cutlets or to cook them on the grill. You need to season the meat with some olive oil, a trick that allows the breadcrumbs to stick to the meat. Following the procedure, you will obtain a very soft piece of meat with a crispy and crunchy coating and a fresh and aromatic note thanks to the parsley and eventually, the mint.
– My mom uses Pecorino or Parmesan depending on what she has on hand for the coating, together with the breadcrumbs. Certainly I adore the strong taste of Pecorino but for a more delicate taste, Grana padano or Parmesan will be just perfect.
-Mint is an addition that gives an extra freshness and it is just so perfect with the chicken, so I recommend to make use of it.
-Somebody also adds capers and olives to the coating, but my mom doesn’t and personally I find capers a little bit too strong. It seems fair to tell you that in case you love capers though 🙂
And now, let’s get started.
Chicken cutlet Palermo Style recipe – Cotoletta alla palermitana
Ingredients (for 4 people)
14 oz (400 gr.) chicken breast
30 gr. Pecorino, grated
1 cup (120 gr.) breadcrumbs
2 tsp parsley, chopped
3 tbsp olive oil
1 tsp mint (optional)
1 clove of garlic, peeled and chopped
salt and pepper
Mix the breadcrumbs with the grated Pecorino, the chopped clove of garlic, the parsley, the mint, a pinch of salt and pepper.
Cut the chicken breast in slices, and brush them with the olive oil. Be careful to brush carefully all the surface of the chicken, so the breadcrumbs will stick better.
Heat a large grill pan on medium heat without adding oil and in the meantime coat and cover the chicken with the breadcrumb mixture on both sides, gently pressing with your fingers.
Cook the cutlets on the grill for 5 minutes on each side or until golden and well grilled OR bake in the oven for 20 minutes at 375 F / 190 C.
Serve with lemon and a light salad.
Chicken cutlet Palermo Style - Non fried & Egg-free
Chicken cutlet Palermo Style, roasted on the grill or baked in the oven, totally egg-free and non fried! The coating is a light mixture of breadcrumbs, Pecorino and parsley. Totally delicious without being fat!
- 14 oz (400 gr.) chicken breast
- 30 gr. Pecorino, grated
- 1 cup (120 gr.) breadcrumbs
- 2 tsp parsley, chopped
- 3 tbsp olive oil
- 1 tsp mint (optional)
- 1 clove of garlic, peeled and chopped
- salt and pepper
- Step 1 Mix the breadcrumbs with the grated Pecorino, the chopped clove of garlic, the parsley, the mint, a pinch of salt and pepper.
- Step 2 Cut the chicken breast in slices, and brush them with the olive oil on both sides.
- Step 3 Heat a large grill pan on medium heat without adding oil and in the meantime coat and cover the chicken with the breadcrumb mixture on both sides, gently pressing with your fingers.
- Step 4 Cook the cutlets on the grill for 5 minutes on each side or until golden and well grilled.
- Step 5 Serve with lemon and a light salad.