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.
Servings 2 people
Calories 597kcal
Ingredients
- 2 slices beef cutlet
- ½ cup extra virgin olive oil
- ½ cup breadcrumbs
- 3 leaves fresh basil leaves
- 1 tablespoon freshly grated Parmesan
- ½ peeled garlic cloves
Instructions
Prepare the breadcrumbs
- Blend the stale breadcrumbs with the basil and a garlic clove.
- 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
- 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.
- 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.
- Lay the cutlets in a single layer on a silicone mat over the baking tray, not touching.
- Bake at 355 °F / 180 °C for 10 minutes, then turn and bake another 5 minutes until golden.
- Serve warm.
Video
Nutrition
Calories: 597kcal | Carbohydrates: 20g | Protein: 5g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 2mg | Sodium: 239mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.4mg | Calcium: 82mg | Iron: 2mg
