Veal Cutlet Palermo-style
A quick and easy Italian traditional recipe: discover the taste.
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MASTERY Level
35 min
932 Views
MASTERY Level
4 People
35 min
INGREDIENTS
for 4 people
200 g breadcrumbs
40 g anchovy
30 g caper
30 g parsley
10 g garlic
150 g extra virgin olive oil
100 g fresh tomato
50 g cheese
5 g oregano
salt and pepper
4 veal chop
For the marinade
50 g lemon juice
120 g extra virgin olive oil
Preparation
Chop up anchovies, garlic, capers, parsley and add to breadcrumbs.
Add some oil, add fresh tomatoes, oregano, mix well so that a fibrous, dry mixture is obtained.
In the meantime, marinade the cutlets in oil and lemon, a pinch of salt, pepper, for two minutes.
Drain the cutlets and bread them, making sure the breadcrumbs stick evenly.
Brand the cutlets on low heat grill then finish cooking in the oven at 180°C on oven tray which you have previously oiled.