Cotoletta alla Palermitana — Baked Beef Cutlets

Cotoletta alla Palermitana is a breaded beef cutlet baked in the oven, the Sicilian version of the fried Veal Milanese. You get the same crisp, golden crust with no frying oil, so it stays light enough for a weeknight or a hot summer evening.

I always had this at my aunt Teresa's table.

Her husband, my Zio Mario, was from Sicily, and this was one of the dishes he brought to the family.

She served it with pasta with pesto trapanese.

What makes it Palermitana, not Milanese

The Milanese is deep-fried in butter or oil and uses plain breadcrumbs.

The Palermitana is baked in the oven with no frying at all, and I use Italian seasoned breadcrumbs, mixed with Parmesan, garlic and basil.

Baking is the original technique for this cutlet, not a later healthier shortcut.

There is no flour and no egg either. I season the beef with salt, pepper and olive oil, and the oil is what makes the breadcrumbs stick to the meat and turn into a crust in the oven.

Because it is baked and not fried, it feels much lighter. Growing up we ate it often in summer, when nobody wants a pan of hot oil on the stove.

The original is made with beef. It also works with chicken, pork, veal or eggplant, but beef is the traditional one, and that is the one I make here.

This baked technique is the same one behind my baked chicken cutlets and baked chicken nuggets, which are the chicken variations of this dish. It belongs to the wider tradition of Sicilian cuisine.

Ingredients

You need very few things, and no flour or egg:

• Beef: thin slices of top round (topside), no thicker than ¼ inch / 5 millimeters so they bake fast without the crust burning. If you are not sure which piece to ask for, see my guide to the cuts of beef.
• Breadcrumbs: I use stale bread, never store-bought or panko, which are too dry and flavorless. Stale bread keeps some moisture, so the crust is crisp but still has texture and taste. Here is how I make and freeze my homemade Italian breadcrumbs.
• Parmesan, fresh garlic and fresh basil: these season the breadcrumbs so the crust is never bland.
• Extra virgin olive oil: for seasoning the beef and helping the crumbs stick.
• Salt and black pepper.

Find the measurements in the recipe card.

Instructions

Prepare the breadcrumbs

1. Blend the stale breadcrumbs with the basil and a garlic clove.
2. Stir in the grated Parmesan with a fork until there are no lumps.

It is best if the breadcrumbs rest overnight so they absorb the basil, garlic and Parmesan.

Make the cutlets

1. Slice the beef thin, no thicker than ¼ inch / 5 millimeters, and season both sides with salt, pepper and olive oil. Once the beef is well seasoned, the oil helps the breadcrumbs stick.
2. Coat each slice in the breadcrumbs on both sides. Put only a little breadcrumb in a shallow dish at a time, because anything that has touched raw meat cannot be reused.
3. Lay the cutlets in a single layer on a silicone mat over the baking tray, not touching.
4. Bake at 355 °F / 180 °C for 10 minutes, then turn and bake another 5 minutes until golden.
5. Serve warm.

With a silicone mat you do not need any oil or spray on the tray, and the crust will not stick.

How to serve it

You can serve the cutlet with a simple green salad dressed with olive oil, or with grilled vegetables. I would not use a side with juices, as it would mush the crust. If you want something more filling, these baked potato chips are soft inside and crisp outside.

If you want to serve it the Italian way, the pasta comes first. In an Italian meal the primo (first course) is the pasta and the secondo (second course) is the meat, and they are not served together on the same plate but one before the other. My aunt served the cutlet after a pasta with pesto, and I still do: pesto alla Genovese, pesto trapanese or pistachio pesto.

Tips

• Slice the beef thin, no thicker than ¼ inch / 5 millimeters, so it cooks through before the crust burns.
• Rest the seasoned breadcrumbs overnight so the basil, garlic and Parmesan come through.
• Keep the coating breadcrumbs in a small shallow dish and top up as you go, so you do not waste what has touched raw meat.
• The crust seals the beef and keeps it moist, so do not overbake the thin slices or the meat toughens.

Variations

• Other meats: the same coating works on chicken, pork or veal. For chicken, see my baked chicken cutlets and baked chicken nuggets.
• Vegetarian: use eggplant, as in my Eggplant Milanese, or cauliflower, zucchini or porcini mushrooms.
• For a buffet or a children's party: make small Sicilian beef braciole instead, baked bites eaten in one hand.

Storage

These are an excellent candidate for a precooked frozen meal, my mother always did that. Bread the raw cutlets, separate them with foil, freeze them in a bag, then defrost in the morning and bake for dinner.

I also keep a bag of seasoned Italian breadcrumbs in the freezer, ready to use with no need to defrost. Cooked leftovers keep in an airtight container in the fridge for 3 to 4 days.

Frequently asked questions

What is the difference between cotoletta alla milanese and alla palermitana? The Milanese is deep-fried and uses plain breadcrumbs. The Palermitana is baked in the oven, with no frying at all, and I use Italian seasoned breadcrumbs mixed with Parmesan, garlic and basil.

Is cotoletta alla palermitana made with beef or veal? The original is made with beef. It also works with veal, chicken, pork or eggplant, but beef is the traditional one.

Is baking the cutlet traditional, or just a healthier shortcut? Baking is the original technique for this cutlet.

What is the best cut of beef to use? Thin slices of top round (topside), no thicker than ¼ inch / 5 millimeters, so they bake fast without the crust burning.

Do I need egg or flour? No. There is no flour and no egg. You season the beef with salt, pepper and olive oil, and the oil makes the breadcrumbs stick.

Why won't my breadcrumbs stick to the meat? The olive oil is what binds them. Once the beef is well seasoned with oil, the breadcrumbs hold and turn into a crust in the oven.

Can I use store-bought or panko breadcrumbs? If you don't have time, you can, but the flavor will not be the same. The store-bought or panko are too dry and flavorless. Stale bread keeps some moisture, so the crust is crisp but still has texture and taste.

What oven temperature and how long for thin beef? Bake at 355 °F / 180 °C for 10 minutes, then turn and bake another 5 minutes until golden.

What do you serve with it? A simple green salad with olive oil, or grilled vegetables. As a primo before it, pasta with pesto: alla Genovese, trapanese or pistachio. I would not use a side with juices, as it would mush the crust.

Can I make them ahead or freeze them? Absolutely freeze them. They are an excellent candidate for a precooked frozen meal, my mother always did that. Bread the raw cutlets, separate them with foil and freeze in a bag, then defrost in the morning and bake for dinner. Cooked leftovers keep in the fridge 3 to 4 days.

If you are making this cotoletta alla Palermitana, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Instagram or sign up to my newsletter.

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