Chicken Palermitano
Dear friends, today we prepare together a variant of the classic Palermo cutlets: the chicken cutlets, soft, light and fragrant! Unlike the classic cutlets, which involve breading with egg and frying, the chicken (but also beef) Palermo have a less full-bodied breading, and are cooked in the oven or on the griddle. They are therefore also light but certainly more delicious than the classic grilled 🙂 slice. Perfect as a second course, accompanied by a nice plate of sandy potatoes or a delicious Sicilian red cabbage salad, Palermo-style cutlets are also very popular with children precisely because of the simplicity of their taste and the softness of the meat. You can season the breadcrumbs in the basic version, as in my recipe, or flavor it with capers and aromatic herbs: the choice is yours!
Ingredients
700 g chicken breast (slices)150 g breadcrumbs30 g parmesanparsleysaltblack pepperextra virgin olive oil
Procedure
First, salt the chicken breast slices, season them with a drizzle of oil and massage them with your hands to flavor them. Put the breadcrumbs in a bowl and season them with a handful of chopped parsley, grated cheese and a pinch of black pepper. Dip the slices in the breadcrumbs, making sure to bread the entire surface well. Heat a non-stick plate and, when it is hot, place the slices inside. Cook over medium heat 4-5 minutes on each side, turning the meat a couple of times to prevent burning. Turn off the heat and serve the chicken Palermo's with a drizzle of raw oil and, if you like, a splash of lemon juice. Alternatively, you can cook the Palermo-style cutlets in a preheated convection oven at 180° C for 12-15 minutes, turning the meat halfway through cooking.
NotesYou can make the breading tastier by enriching it with aromatic herbs, chili, lemon zest and / or capers.
Dear friends, today we prepare together a variant of the classic Palermo cutlets: the chicken cutlets, soft, light and fragrant! Unlike the classic cutlets, which involve breading with egg and frying, the chicken (but also beef) Palermo have a less full-bodied breading, and are cooked in the oven or on the griddle. They are therefore also light but certainly more delicious than the classic grilled 🙂 slice. Perfect as a second course, accompanied by a nice plate of sandy potatoes or a delicious Sicilian red cabbage salad, Palermo-style cutlets are also very popular with children precisely because of the simplicity of their taste and the softness of the meat. You can season the breadcrumbs in the basic version, as in my recipe, or flavor it with capers and aromatic herbs: the choice is yours!
Ingredients
700 g chicken breast (slices)
150 g breadcrumbs
30 g parmesan
parsley
salt
black pepper
extra virgin olive oil
Procedure
First, salt the chicken breast slices, season them with a drizzle of oil and massage them with your hands to flavor them. Put the breadcrumbs in a bowl and season them with a handful of chopped parsley, grated cheese and a pinch of black pepper. Dip the slices in the breadcrumbs, making sure to bread the entire surface well. Heat a non-stick plate and, when it is hot, place the slices inside. Cook over medium heat 4-5 minutes on each side, turning the meat a couple of times to prevent burning. Turn off the heat and serve the chicken Palermo's with a drizzle of raw oil and, if you like, a splash of lemon juice. Alternatively, you can cook the Palermo-style cutlets in a preheated convection oven at 180° C for 12-15 minutes, turning the meat halfway through cooking.
Notes
You can make the breading tastier by enriching it with aromatic herbs, chili, lemon zest and / or capers.
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