Palermitan Cutlet

To prepare the Palermitan cutlet, start with the meat. If using chicken breast, carefully remove the fattier parts 1 and the central bone. Then, with a sharp knife, cut slices about 0.4 inches thick. Then beat them with a meat tenderizer to soften the meat and reduce its thickness 2. Transfer the meat slices to a plate, brush them with oil on both sides, and set them aside while you continue with the preparation 3. If you prefer, you can use beef, choosing the tenderest slices such as round, rump, or top sirloin, according to your taste.

Now proceed to prepare the breading: wash the bunch of fresh parsley. Dry it and finely chop the leaves using a mezzaluna or a knife 4. In a large bowl, place the breadcrumbs and add the chopped parsley 5. If you like, you can also add a few chopped fresh mint leaves. Then add the grated pecorino to the mixture 6.

To flavor the breading, add salt 7 and pepper and mix everything together. Now you can take the meat set aside and pass it through the breading one slice at a time, pressing firmly with your hands to adhere the mixture (8-9).

Preheat the grill over medium heat and cook the meat for 10-15 minutes 10, turning it a couple of times halfway through until the meat slices are well grilled on both sides 11. If you prefer, you can cook the cutlet in a preheated static oven at 375°F for about 15 minutes (if using a convection oven, 340°F for about 10 minutes). The Palermitan cutlet will then be ready to be served hot 12. You can grate untreated lemon zest and squeeze the juice before serving, accompanied by a salad, crispy vegetables, or baked potatoes to your liking!