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Veal Cutlet Palermo-style

  • 35 minutes
  • Easy
  • Second Courses
A quick and easy Italian traditional recipe: discover the taste.

Ingredients: Per 4 servings

  • 7 oz breadcrumbs
  • 1 ½ oz anchovies
  • 1 oz capers
  • 1 oz parsley
  • oz garlic
  • 5 oz extra virgin olive oil
  • 3 ½ oz fresh tomatoes
  • 1 ¾ oz cheese
  • oz oregano
  • salt and pepper to taste
  • 4 veal chops
  • 1 ¾ oz lemon juice
  • 4 oz extra virgin olive oil


Step 1

Chop up anchovies, garlic, capers, parsley and add to breadcrumbs.

Veal cutlet Palermo-style - step 1

Step 2

Add some oil, add fresh tomatoes, oregano, mix well so that a fibrous, dry mixture is obtained.

Veal cutlet Palermo-style - step 2

Step 3

In the meantime, marinade the cutlets in oil and lemon, a pinch of salt, pepper, for two minutes.

Veal cutlet Palermo-style - step 3

Step 4

Drain the cutlets and bread them, making sure the breadcrumbs stick evenly.

Veal cutlet Palermo-style - step 4

Step 5

Brand the cutlets on low heat grill then finish cooking in the oven at 180°C on oven tray which you have previously oiled.

Veal cutlet Palermo-style - step 5

Consigli dello chef:

The bread mixture should not be too moist, otherwise it does not adhere to the meat. The marinade should cover the cutlets completely. This adds to their tastiness.