Veal Cutlet Palermo-style

A quick and easy Italian traditional recipe: discover the taste.
35 min
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


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.

Meat Main courses
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