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Cotoletta alla Palermitana

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cotoletta alla Palermitana

Breaded cutlet, cotoletta alla Palermitana

Not just ‘cotoletta’ but any cut becomes ‘alla Palermitana’ with this breading. The veal-version is a classic and suits many occasions. From a light dinner to a quick lunch. Served with a wedge of lemon. 

A dish loved by the young and old, picky eaters and gourmets. 

  • Prep Time 25 Minutes
  • Cook Time 15 Minutes
  • Total Time 40 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 400 grams of veal
  • 100 grams of breadcrumbs
  • 40 grams of grated cheese (preferably pecorino)
  • 2 cloves of garlic
  • Parsley
  • Fresh mint leaves
  • EVO
  • Salt and pepper


  1. Flatten the slices of veal, using a meat mallet
  2. Pass each cotoletta in olive oil
  3. Mix the breadcrumb, cheese, chopped garlic and herbs
  4. Press the cotoletta in the mixture, evenly coating the meat
  5. Heat the remaining oil in a pan
  6. Fry the cutlets till they are golden brown
  7. Serve with a lemon wedge


The cotoletta alla Palermitana is a real treat. Whether for a light dinner, a quick lunch or even as a snack, in a sandwich. Since it contains no egg the cutlet is light and easy to digest. You may add other spices to your desire. Nutmeg for example.Instead of veal you can use other ingredients. Swordfish, or fish fillets. Sliced chicken breast all of a sudden gets an extra dimension. For vegetarians -and not- there is eggplant. One of the best preparations for this lovely vegetable.Some use 'fresh' breadcrumb. It tends to absorb more oil but gives a crunchier result. Use your dear panko for other occasions.

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