Make Ahead

Palermitana Roasted Chicken Cutlet

February  7, 2016
2 Ratings
Photo by Your Guardian Chef
  • Serves 4
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

What You'll Need
  • 4 Half chicken breasts no skin, no bones or 4 cutlets
  • 90 grams breadcrumbs
  • 3 tablespoons parmesan cheese grated
  • 1 clove or garlic
  • 10 fresh basil leaves
  • 3 tablespoons olive oil extra virgin
  • salt & pepper
  1. Mix the breadcrumbs with crushed garlic, chopped basil leaves and the grated Parmesan cheese. Best if this is done the day before.
  2. Cut the chicken breasts into slices and season with salt, pepper and olive oil. Make sure the chicken is completely covered with olive oil. The oil will make the breadcrumbs stick to the chicken.
  3. Coat the chicken with the breadcrumbs.
  4. Heat up a heavy roasting pan, preferably cast-iron.
  5. Cook 5 minutes on each side, till the edge of the chicken become white, then turn.
  6. Expect a lot of smoke from the breadcrumbs while they are toasting!

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2 Reviews

dymnyno March 31, 2016
Did you miss a step? When do you add the chicken to the parmesan? What makes the parmesan stick to the chicken?
dymnyno March 31, 2016
You don't describe when to put the chicken in the parmesan mixture. Does the mixture stay in the refrigerator with the chicken in it or is the chicken added after the mixture is in the refrigerator?