Palermitana Roasted Chicken Cutlet

Author Notes

I am always on a lookout for ways to reduce calories without compromising on flavour. This is my favourite one, so I thought I would share it with this community.
Most of you are familiar with the delicious Milanese, a fried breaded cutlet. The meat is coated with flour, egg, breadcrumbs then fried, delightfully but calories loaded.
Less known but equally delicious is the Palermitana, a roasted breaded cutlet.
You still get the crunchiness and nuttiness of the breadcrumbs coat, but because it is not fried and it does not have eggs, its calories are reduced to roughly one third.
The secret of its flavour is in the bread crumbs which are mixed with basil, garlic and 3 tbsp of parmesan cheese.
The meat is seasoned with olive oil, salt and pepper. The olive oil will help the breadcrumbs to stick into the meat. It is a very small amount and will not have a big impact into the overall calories counting.
They are cooked directly over a heavy hot iron pan and they do not require any additional fat for cooking. The breadcrumbs will prevent the meat from sticking to the pan. They can also be cooked in the oven on a parchment paper, all fat free.
They are so filling and tasty that a salad is all you need to go with them. Instead of chips I serve radishes to dip in salt, like the French do. They are a much healthier option: crunchy, salty and fat free. —Your Guardian Chef