Cotolette alla Palermitana (breaded veal cutlets, Palermo style) from More Classic Italian Cooking by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on June 04, 2020

    One of those recipes from "More Classic..." that didn't seem to make the cut for inclusion in "Essentials", and I can sort of understand why after making it. Thought it was just okay. Broiling as a lighter technique than pan-frying was something I wanted to try, but I thought it made the finish on the breadcrumbs uneven - some were well-browned and crispy, others ended up soggy (especially on the flipped-over side). Also was hard to get the breadcrumbs to stick with just the olive oil coating vs. a more traditional egg-wash or flour-egg-breadcrumb technique. Don't think I'd make again.

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