| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 28g | 8g | 29g |
| sugars | fibre | protein | salt |
| 3g | 2g | 40g | 1g |
Why I Love Italian Cotoletta alla Palermitana
An International Love Affair with Flavor
The Cotoletta alla Palermitana is a dish that steals the breath away from anyone fortunate enough to take a bite, myself included. It’s a traditional Italian recipe that has won my heart over many times. Its distinct and unrivaled flavor profile strikes a resonant chord within my palate, reminding me that good food is indeed a universal language.
As a child of Nigerian immigrants raised in the heart of Georgia, my culinary perspectives have been deeply influenced by the intertwining of the diverse flavors from Southern United States and Western Africa. Discovering recipes like Cotoletta alla Palermitana fits beautifully into this rich tapestry of Afro-Southern fusion cooking I have grown to champion. But, what is it about this magnificent Italian dish that stirs up such emotions in me?
A Tale of Transcendent Tastes
Think succulent pieces of veal or chicken carefully crumbed and pan-fried to golden perfection, eliciting that satisfying crunch with each bite. The cohesion of herbs and Parmesan cheese enhances the savory character of the dish, with a touch of tangy lemon and the inviting warmth of olive oil tying it all together. It certainly doesn’t get any better than that.
I cannot talk about this dish without mentioning the legendary Italian chef, Bruno Albouze. His renditions of traditional Italian classics continuously inspire me to adventure into the world of European cuisine and blend it with my Afro-Southern culinary roots.
When it comes to pairings for Cotoletta alla Palermitana, the possibilities are endless. Enjoy it with a simple and refreshing salad for a light lunch or served alongside a robust Pasta all’Arrabbiata for an indulgent dinner.
Each time I prepare and serve this dish, I’m reminded why cuisine is so extraordinary. It allows us to take a journey to any part of the world without leaving our kitchen. The Cotoletta alla Palermitana is more than just a recipe for me. It’s a palate-pleasing bridge between continents and cultures, an embodiment of the culinary unity that I cherish most as Your Gourmet Guru.
What You’ll Need
- 6 veal or chicken cutlets
- 2 cups of breadcrumbs
- 1 cup of fresh chopped parsley
- 1 cup of grated Parmesan Cheese
- 4 medium size eggs
- 1 cup of white flour
- 1 cup of olive oil
- 2 lemons
- Salt to taste
- Black pepper to taste
Method
Step One
Prepare your work area. Here, season the veal or chicken cutlets with salt and black pepper to your preference.
Step Two
In a shallow bowl, whisk the eggs until completely blended. Set aside.
Step Three
In a separate bowl, mix together the breadcrumbs, fresh chopped parsley, and the grated Parmesan Cheese.
Step Four
Dip each cutlet first in the flour, shaking off the excess, then in the beaten eggs, and finally coat them in the breadcrumb and Parmesan mix, pressing slightly so the coating sticks well.
Step Five
Heat up the olive oil in a large frying pan over medium heat. Once the oil is hot, place the coated cutlets in the pan and fry them until they become a golden brown color on each side. This will usually take about 4-5 minutes per side, depending on the thickness of your cutlets.
Step Six
Drain the cutlets on a plate lined with paper towels to get rid of any excess oil.
Step Seven
Serve your Cotoletta alla Palermitana with lemon wedges for a tangy twist and enjoy this classic Italian dish at home.
